Herbed Pot Roast
TOTAL TIME: Prep: 25 min. Bake: 3 hours
YIELD: 8 servings.
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
Ingredients
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1 boneless beef rump or chuck roast (3 to 3-1/2 pounds)
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1 tablespoon canola oil
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1 teaspoon salt
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1 teaspoon dried marjoram
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1 teaspoon dried thyme
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1/2 teaspoon dried oregano
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1/2 teaspoon garlic powder
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1/2 teaspoon pepper
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1 can (10-1/2 ounces) condensed beef broth, undiluted
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8 medium carrots, cut into thirds
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8 medium potatoes, peeled and quartered
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1 large onion, quartered
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1 cup water
Directions
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1.
Combine seasonings; sprinkle over meat. Add broth and bring to a boil.
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2.
Cover and bake at 325° for 2 hours, basting occasionally. Add the carrots, potatoes, onion and water.
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3.
Cover and bake for 1 hour longer or until beef and vegetables are tender. Thicken pan juices for gravy if desired.
Nutrition Facts
1 slice: 469 calories, 19g fat (7g saturated fat), 111mg cholesterol, 677mg sodium, 37g carbohydrate (7g sugars, 4g fiber), 38g protein.
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