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Herbed Pot Roast Recipe

Herbed Pot Roast 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
TOTAL TIME: Prep: 25 min. Bake: 3 hours YIELD:8 servings


  • 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


  • 1. 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.
  • 2. Cover and bake at 325° for 2 hours, basting occasionally. Add the carrots, potatoes, onion and water.
  • 3. 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.

Reviews for Herbed Pot Roast

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Reviewed Oct. 10, 2014

"I have used this recipe since it came out in the "Taste of Home" magazine many years ago. All the men in my family crave a good pot roast with gravy and this one makes a very flavorful gravy with the herbs in it. I usually make it in the crock pot rather than the oven but I've made it a lot in the oven as well. Either way, it's great!"

Reviewed May. 12, 2014


Reviewed Feb. 4, 2013

"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 Oct. 29, 2012

"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 Sep. 19, 2011

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

Reviewed Apr. 9, 2011

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

Reviewed Mar. 5, 2011

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

Reviewed Sep. 17, 2010

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

Reviewed Oct. 28, 2008

"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."

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Wine Pairings

Light-Bodied Red Wine

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