1 3-lb. Beef roast, trimmed
1 Lemon, squeezed for juice
2 med Onions, thinly sliced
6 sm Carrots
2 med Potatoes, quartered
1 clove Garlic, minced
1 tsp Mustard, dry
1 tsp Ginger or Chinese Five Spice (my preference)
1 tsp Thyme
4 stalks Celery, chopped
1 sm Green Bell Pepper, chopped
2 cups Tomato Juice or V-8 Vegetable Juice Cocktail

Place roast in shallow dish. Squeeze lemon juice over roast; pierce with fork. Marinate, covered,
in refrigerator for 8 hours or longer. Place roast in baking dish. Arrange onions, carrots and
potatoes around roast. Sprinkle with garlic, dry mustard, ginger and thyme. Top with celery and green
pepper. Pour tomato juice around roast. Roast, covered, at 325 degrees fehrenheit for approximately
3 hours or until roast is done to taste.

Yield: 6-8 servings

Disclaimer: This recipe is a variation from a recipe other than my own. It's origins is not
known. Some personal variations have been made, by myself, for personal taste.