HERBED POT ROAST WITH VEGETABLES

Herbed Pot Roast with Vegetables image

Nothing says home cooking like slow simmered pot roast and vegetables, it's a classic.

Provided by Betty Crocker Kitchens

Categories Entree

Time 2h50m

Yield 6

Number Of Ingredients 14

Ingredients

1 beef arm, blade or cross rib pot roast or boneless chuck eye or shoulder roast, 4 pounds
1 1/2 teaspoons chopped fresh marjoram leaves or 1/2 teaspoon dried marjoram leaves
1 teaspoon chopped fresh basil leaves or 1/4 teaspoon dried basil leaves
1 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves, crushed
1/4 cup apple cider
1/4 cup water
5 medium carrots, cut into 2-inch pieces
4 medium turnips, cut into fourths
1 medium onion, cut into fourths
2 medium celery stalks, cut into 1-inch pieces (1 cup)
2 tablespoons chopped fresh parsley
1 medium green bell pepper, cut into 1-inch pieces

Steps:

Trim excess fat from beef. Rub Dutch oven with fat.
Cook beef in Dutch oven over medium heat about 10 minutes or until brown.
Sprinkle with marjoram, basil, salt, pepper and garlic; add cider and water. Heat to boiling; reduce heat. Cover and simmer 1 1/2 hours.
Add vegetables, parsley and, if necessary, 1/4 cup water. Cover and simmer about 45 minutes or until vegetables and beef are tender.

Nutrition Facts : Calories 385, Carbohydrate 14 g, Cholesterol 110 mg, Fat 1, Fiber 4 g, Protein 39 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 550 mg