BEEF POT ROAST WITH VEGETABLES AND HERBS

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Beef Pot Roast with Vegetables And Herbs image

Braised in the oven with carrots, potatoes and beans, economical beef chuck becomes a fork-tender meal-in-a-dish.

Provided by Beth Goike

Categories     Roasts

Time 3h

Number Of Ingredients 13

1 (2 to 3-lb.) boneless beef chuck roast
9 small red potatoes, halved (about 1 1/4 lb.)
1 1/2 cups fresh baby carrots
8oz. fresh green beans, trimmed
1 red onion, cut into wedges
1 1/2 teaspoons beef-flavor instant bouillon
1 teaspoon dried marjoram leaves
1 teaspoon dried thyme leaves
1 teaspoon dried oregano leaves
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper
1/2 cup water

Steps:

  • 1. 1 Heat oven to 350°F. Arrange roast and all vegetables in ungreased 13x9-inch (3-quart) baking dish. Sprinkle with all remaining ingredients except water. Pour water over top. Cover with foil. 2 Bake at 350°F. for 2 to 2 1/2 hours or until beef and vegetables are tender. Serve with pan juices.

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