[X]

Home > Recipes > Herbed Pot Roast

Herbed Pot Roast Recipe

Herbed Pot Roast Recipe photo by Taste of Home

Read reviews (9)

Rate recipe

I prepare this delicious main dish several times a month. The herbs and vegetables give the beef an excellent taste. My husband, Jack, a real meat-and-potatoes man, even enjoys the leftovers, which isn't always the case with other dishes. -Christel McKinley, East Liverpool, Ohio

This recipe is:

Contest Winning

[X]

Rate Herbed Pot Roast Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Herbed Pot Roast Recipe

Prep: 25 min. Bake: 3 hours

Yield: 8 Servings

25 180 205

Ingredients

1 boneless beef rump or chuck roast (3 to 3-1/2 pounds)
1 tablespoon canola oil
1 teaspoon salt
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1 can (10-1/2 ounces) condensed beef broth, undiluted
8 medium carrots, cut into thirds
8 medium potatoes, peeled and quartered
1 large onion, quartered
1 cup water

Directions

In a Dutch oven over medium heat, brown roast in oil on all sides. Combine seasonings; sprinkle over meat. Add broth and bring to a boil.
Cover and bake at 325° for 2 hours, basting occasionally. Add the carrots, potatoes, onion and water.
Cover and bake for 1 hour longer or until beef and vegetables are tender. Thicken pan juices for gravy if desired. Yield: 8 servings.

Nutritional Facts 1 serving (1 slice) equals 469 calories, 19 g fat (7 g saturated fat), 111 mg cholesterol, 677 mg sodium, 37 g carbohydrate, 4 g fiber, 38 g protein.

Originally published as Herbed Pot Roast in Taste of Home August/September 1996, p27

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Herbed Pot Roast

Herbed Pot Roast

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-9) of 9 reviews

Sort Reviews:

Reviewed on Feb. 04, 2013 by Martysue

My family doesn't like pot roast, but this recipe is the ONLY one they will eat. We love how moist the meat is, and tasty too! Nothing better on a cold winters day than the smell (and taste) of this delicious roast.

Reviewed on Oct. 29, 2012 by scotland1

Herbed Pot Roast. It is wonderful. Its much better when it comes out of the crock-pot. My brother loves this so much. When he comes home for the holidays I make sure I make it for him.

Reviewed on Feb. 15, 2012 by knjsaunders

This is a very tasty roast. Great amount of herbs that compliment each other. This is my go to roast recipe.

Reviewed on Sep. 19, 2011 by narwhal

I make this pot roast once every couple weeks, it is delicious and the recipe doesn't need to be changed at all.

Reviewed on Apr. 09, 2011 by scotland1

My brother just loves this Herbed Pot Roast when I make it for him. I also love it my self.

Reviewed on Mar. 05, 2011 by narwhal

Wonderful, moist pot roast. I made no changes and am making it a second time right now!

Reviewed on Sep. 17, 2010 by krobitsch

Turned out very well. Will definitely be making this again.

Reviewed on Oct. 28, 2008 by grannygourmet

We enjoyed this dish. I did think that it could have been cooked less time than indicated as the potatoes were a little mushy and the meat was slightly overcooked; but these are easy adjustments to make for next time. I was out of onions, so I substituted a can of French onion condensed soup for the beef broth. It worked out well.

Reviewed on Oct. 24, 2008 by onyxdragonfly