beef pot roast with vegetables and herbs

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