Tender Pot Roasted Beef

1. Place beef in a shallow roasting pan.

2. Sprinkle beef with lemon juice; pierce with a fork.

3. Cover and refrigerate until ready to roast.

4. Preheat oven to to 350°F.

5. Prepare beef in oven cooking bag according to package directions.

6. Return to roasting pan.

7. Arrange carrots, onions, and potatoes around beef.

8. Top with celery and pepper.

9. Sprinkle beef with garlic, mustard and thyme.

10. Pour tomato juice around beef in cooking bag.

11. Seal bag shut; cut slits.

12. Roast for 1 hour or until very tender.

13. Remove beef from bag.

14. Let stand covered for about 10 minutes; cut into slices, serve with vegetables.

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Nutrient	Quantity
Total fats	80.0916 g
Protein	197.6811 g
Carbohydrates	61.7027 g
Energy	1779.1772 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.5218 g
Water	1757.9791 g
Aspartic acid	18.4111 g
Calcium, Ca	507.0372 mg
Lutein + zeaxanthin	1072.8825 g
Fiber, total dietary	14.116 g
Carotene, beta	2050.4238 g
Niacin	60.5499 mg
Hydroxyproline	1.9675 g
Vitamin A, RAE	180.1499 g
Arginine	12.6325 g
Riboflavin	1.5658 mg
Tocopherol, beta	0.0486 mg
Fatty acids, total polyunsaturated 15:0	0.0049 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0243 g
Fatty acids, total saturated 20:1	0.0183 g
Glutamic acid	31.3075 g
Sodium, Na	1289.8913 mg
Fatty acids, total saturated 16:1 undifferentiated	2.9493 g
Total lipid (fat)	80.0916 g
Manganese, Mn	1.1218 mg
Fructose	11.539 g
Proline	9.1221 g
Fatty acids, total saturated 16:0	18.1583 g
Fatty acids, total saturated 8:0	0.0003 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.1069 g
Sucrose	3.3728 g
Choline, total	849.9634 mg
Sugars, total	29.663 g
Serine	7.6514 g
Fatty acids, total saturated 10:0	0.0637 g
Fatty acids, total saturated 18:0	8.6919 g
Fatty acids, total saturated 20:4 undifferentiated	0.3536 g
Vitamin B-6	6.1933 mg
Selenium, Se	214.9397 g
Ash	19.5517 g
Fatty acids, total saturated 18:1 undifferentiated	35.6893 g
Pantothenic acid	6.5399 mg
Phenylalanine	7.6776 g
Copper, Cu	1.0611 mg
Betaine	115.7229 mg
Thiamin	1.2843 mg
Methionine	4.9339 g
Iron, Fe	18.6227 mg
Carbohydrate, by difference	61.7027 g
Phosphorus, P	1977.7053 mg
Folate, total	425.9394 g
Tocopherol, gamma	0.0972 mg
Fatty acids, total saturated 22:1 undifferentiated	0.0007 g
Lycopene	43919.82 g
Alanine	11.6729 g
Cholesterol	598.4014 mg
Valine	9.5474 g
Fatty acids, total saturated 18:2 undifferentiated	3.3031 g
Glycine	11.659 g
Carotene, alpha	0.1609 g
Glucose (dextrose)	13.403 g
Fatty acids, total saturated 14:0	1.8924 g
Zinc, Zn	34.0152 mg
Isoleucine	8.7291 g
Fatty acids, total saturated 12:0	0.0456 g
Fatty acids, total polyunsaturated	4.1814 g
Leucine	15.2209 g
Tocotrienol, alpha	0.1536 mg
Vitamin A, IU	3592.2397 IU
Folate, DFE	425.9394 g
Tryptophan	1.3449 g
Vitamin C, total ascorbic acid	424.2783 mg
Phytosterols	63.36 mg
Galactose	1.2288 g
Fatty acids, total polyunsaturated 18:1 c	0.0243 g
Tyrosine	6.1177 g
Vitamin B-12	9.6107 g
Vitamin K (phylloquinone)	102.2569 g
Fatty acids, total saturated	28.848 g
Histidine	6.1379 g
Fatty acids, total monounsaturated	38.6708 g
Threonine	7.7621 g
Folate, food	425.9394 g
Cryptoxanthin, beta	1.35 g
Vitamin E (alpha-tocopherol)	5.2417 mg
Magnesium, Mg	311.587 mg
Lysine	16.1872 g
Potassium, K	5234.0769 mg
Cystine	2.4979 g
Fluoride, F	47.294 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon	1	1.2808	0.4116	0.0132
Onion	2	128	29.888	0.32
Potato	2	0	0	0
Celery	4 stalks	40.96	7.6032	0.4352
Tomato juice	2 cups	82.62	17.1558	1.4094
Mustard	1 teaspoon	0.315	0.0545	0.0049
Garlic Clove	1	0	0	0
green bell pepper	1	29.19	6.394	0.3753
thyme	1 teaspoon	0.808	0.1956	0.0134
baby carrot	8	0	0	0
bottom roast	2 lbs	1496.0034	0	77.5202
oven cooking	1 bag	0	0	0