Beef Pot Roast with Vegetables And Herbs

1
Beth Goike

By
@lilbeth

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

Rating:
★★★★★ 1 vote
Comments:
Serves:
Makes: 6 servings
Prep:
15 Min
Cook:
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

How to Make Beef Pot Roast with Vegetables And Herbs

Step-by-Step

  • 11 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.

Printable Recipe Card

About Beef Pot Roast with Vegetables And Herbs

Course/Dish: Beef, Roasts