Pot Roast with Vegetables

Who said you can't eat pot roast and lose weight? Enjoy your roast beef with vegetables all for under 400 calories. Thrown in 1 cup of light ice cream for dessert and you have a delicious meal with dessert that's under 520 calories. You can also take leftovers to lunch or serve it the next day. Our roast with veggies is the perfect, healthy meal for the family. The oven cooking bag is the secret to a juicy and tender roast.
If you're cooking for yourself, buy a one pound roast instead of two pounds and cut below ingredients by 1/2. Use leftovers for lunch, snacks, and the next day's meal.Your serving should be 4 ounces of roast. That's about 4 good slices which is plenty. Eat your portion and no more! Save the rest for lunch, next day dinner or other family members. That's the secret to losing weight.Prep Time: 15 minutesCook Time: 1 hourServing sizecaloriesfatRoast Beef (4 0z) 250 11Potatoes ( 1/2 cup peeled) 60 0Other Veggies (1/2 cup) 30 0Total340112 pound bottom round or rump roast (trim the fat!!!!)1 Oven Cooking Bag2 medium potatoes (peeled and quartered)1 green bell pepper - chopped2 onions - thinly sliced10 baby carrots4 celery stalk - sliced1 garlic clove - chopped1 teaspoon dry mustard1 teaspoon dry thyme2 cups tomato juice1 lemon - squeeze juice from lemonStep 1Place roast in shallow roasting pan. Trim and remove all fatSqueeze lemon over roast and pierce with a forkPreheat oven at 350 FStep 2Place roast in oven cooking bag according to instructions on bag.Cut and peel potatoes and arrange them around roast. Also arrange carrots and onions around roast inside cooking bag.Put celery and bell pepper on top of roast.Sprinkle dry mustard, thyme and garlic over roastStep 3Pour tomato juice around beef in bag.Seal bag and cut slits in bag for ventingRoast 1 hour at 350 FStep 4Remove from bag and let stand 5 minutesCut into slices and enjoy. You will have natural gravy from the meat juices that will smother the vegetables for a delicious meal.