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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