HERBED POT ROAST

Herbed Pot Roast image

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

Provided by Taste of Home

Categories Dinner

Time 3h25m

Yield 8 servings.

Number Of Ingredients 13

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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

Steps:

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 : Calories 469 calories, Fat 19g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 677mg sodium, Carbohydrate 37g carbohydrate (7g sugars, Fiber 4g fiber), Protein 38g protein.

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