Beef Pot Roast with Vegetables And Herbs

January 20, 2016 | By
Beef Pot Roast with Vegetables And Herbs
Prep time: 
Total time: 
Serves: 6
  • 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
  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


About the Author (Author Profile)

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.

Leave a Reply

Trackback URL | RSS Feed for This Entry

Rate this recipe: