Herb Pot Roast and Vegetables |
|
 |
Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 6 |
|
I have tried many different roast recipes and this one is by far the best I have found. Don't be afraid of the amount of herbs-this is to die for. Ingredients:
2 -3 lbs boneless beef chuck roast |
9 small red potatoes, halved |
1 1/2 cups baby carrots |
8 ounces fresh green beans |
1 onion, cut in wedges |
1 1/2 teaspoons beef bouillon granules |
1/4 teaspoon pepper |
1 teaspoon dried marjoram |
1 teaspoon thyme |
1 teaspoon oregano leaves |
1/2 teaspoon salt |
1/2 teaspoon garlic powder |
1/2 cup water |
Directions:
1. Heat oven to 350°.
2. Place roast with all the vegetables in an ungreased 9x13-inch or larger baking pan.
3. Sprinkle all the spices over the meat. This may seem really thick but its wonderful.
4. Pour the water over the vegetables.
5. Cover with foil and bake at 350° for 2 to 2 1/2 hours.
6. Serve with the pan juices.
|
|