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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
  • Total Time
    Prep: 25 min. Bake: 3 hours
  • Makes
    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


  • 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.
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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Average Rating:
  • MaryAnn
    Dec 6, 2020

    I loved this recipe but only gave it 4 stars. I've never cooked a pot roast in a dutch oven on the stovetop nor in a slow cooker without browning the seasoned roast first in a little oil. The brown bits from sauteeing the beef must all be scraped up and put in with the roast! I saute my veggies, as well, just until they begin to soften then they go into the pot/slow cooker too. If you had included those steps in the recipe, I definitely would give it a 5 star rating.

  • Becky5990
    Nov 13, 2017

    No comment left

  • mother of 3
    Sep 25, 2017

    Absolutely delicious, said a friend. I heartily agree. Didn't change anything!

  • 2124arizona
    Jun 25, 2017

    This is simple to prepare and the herbs come together to make a winning pot roast.

  • sgronholz
    Oct 27, 2016

    My husband and I really enjoyed this pot roast. The herbal flavors are very complimentary and I will definitely make it again!

  • Amy
    Feb 19, 2016

    My family love the herb blend flavor of this recipe. It makes good flavorful gravy as well.

  • lshaw
    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!

  • awall46
    May 12, 2014


  • Martysue
    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.

  • scotland1
    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.