Beef Pot Roast with Vegetables And Herbs

Beth Goike


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


★★★★★ 1 vote

Makes: 6 servings
15 Min
2 Hr 45 Min


  • ·
    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


  1. 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.

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About Beef Pot Roast with Vegetables And Herbs

Course/Dish: Beef Roasts

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