Beef Pot Roast with Vegetables And Herbs

Recipe Rating:	1 Rating5
Category:	Beef
Serves:	Makes: 6 servings
Prep Time:	15 Min
Cook Time:	2 Hr 45 Min

Ingredients

	1 (2 to 3-lb.) boneless beef chuck roast
	9 small red potatoes, halved (about 1 1/4 lb.)
	1 1/2 cups fresh baby carrots
	8oz. fresh green beans, trimmed
	1 red onion, cut into wedges
	1 1/2 teaspoons beef-flavor instant bouillon
	1 teaspoon dried marjoram leaves
	1 teaspoon dried thyme leaves
	1 teaspoon dried oregano leaves
	1/2 teaspoon garlic powder
	1/2 teaspoon salt
	1/4 teaspoon coarse ground black pepper
	1/2 cup water

Pinched by bakerofbread, and 40 more.

Beth Goike

Lightly Salted

Elmont, NY (pop. 236,271)

lilbeth

Member Since Aug 2011

Beth's Notes:

Braised in the oven with carrots, potatoes and beans, economical beef chuck becomes a fork-tender meal-in-a-dish.

Directions

1 Heat oven to 350°F. Arrange roast and all vegetables in ungreased 13x9-inch (3-quart) baking dish. Sprinkle with all remaining ingredients except water. Pour water over top. Cover with foil. 2 Bake at 350°F. for 2 to 2 1/2 hours or until beef and vegetables are tender. Serve with pan juices.