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
- 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
- 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.
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.
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