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Herbed Pot Roast

 Herbed Pot Roast
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
8 ServingsPrep: 25 min. Bake: 3 hours

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,

2 of 2

Herbed Pot Roast (continued)

Nutritional Facts: 19 g fat (7 g saturated fat), 111 mg cholesterol, 677 mg sodium, 37 g carbohydrate, 4 g fiber, 38 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.