Beef Pot Roast with Vegetables And Herbs

(20)
11 reviews.
  • 15 min prep time
  • 2 hr 45 min total time
  • 13 ingredients
  • 6 servings

Ingredients

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
8
oz. 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

Directions

  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. 2 Bake at 350°F. for 2 to 2 1/2 hours or until beef and vegetables are tender. Serve with pan juices.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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