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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

  • 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. 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.

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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