HERBED POT ROAST WITH VEGETABLES

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Herbed Pot Roast with Vegetables image

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

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h50m

Yield 6

Number Of Ingredients 14

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

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