Beef Pot Roast with Vegetables And Herbs
|Serves:||Makes: 6 servings|
|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 Orr, and 47 more.
Elmont, NY (pop. 33,757)
Member Since Aug 2011
Braised in the oven with carrots, potatoes and beans, economical beef chuck becomes a fork-tender meal-in-a-dish.
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.