Beef Pot Roast with Vegetables And Herbs

January 20, 2016 | By
Beef Pot Roast with Vegetables And Herbs
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Prep time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 (2 to 3-lb.) boneless beef chuck roast
  • 9 small red potatoes, halved (about 1¼ lb.)
  • 1½ cups fresh baby carrots
  • 8 oz. fresh green beans, trimmed
  • 1 red onion, cut into wedges
  • 1½ teaspoons beef-flavor instant bouillon
  • 1 teaspoon dried marjoram leaves
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon dried oregano leaves
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon coarse ground black pepper
  • ½ cup water
Instructions
  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 2½ hours or until beef and vegetables are tender. Serve with pan juices.
 

Filed in: Beef

Randazzo

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Since 1972, Randazzo Fresh Market has taken tremendous pride in the freshness of our products along with our exemplary customer service you’d be hard pressed to find anywhere else.

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