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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

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

  • 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.

Wine Pairings

Light-Bodied Red Wine

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