Herbed pot roast

8 servings

Ingredients

Quantity Ingredient
1 3 pound boneless beef rump or chuck roast
1 tablespoon Cooking oil
1 teaspoon Salt
1 teaspoon Dried marjoram
1 teaspoon Dried thyme
½ teaspoon Dried oregano
½ teaspoon Garlic powder
½ teaspoon Pepper
1 101/2oz-can condensed beef broth
8 Carrots; cut into thirds
8 mediums Potatoes; peeled and quartered
1 large Onion; quartered
1 cup Water

Directions

In a Dutch oven, brown roast in oil. Combine the seasonings; sprinkle over meat. Add broth bringing to a boil. Cover and bake at 325 degrees for 2 hours, basting occasionally. Add carrots, potatoes, onion and water. Cover and bake for 1 hour or until vegetables are tender. Thicken pan juices for gravy if desired.

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