Beef Pot Roast with Vegetables And Herbs

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

  • prep time 15 min
  • total time 2 hr 45 min
  • ingredients 13
  • servings 6

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1/6 of Recipe
    Calories
    450
    (
    Calories from Fat
    100),
    % Daily Value
    Total Fat
    11g
    11%
    (Saturated Fat
    4g,
    4%
    ),
    Cholesterol
    125mg
    125%;
    Sodium
    510mg
    510%;
    Total Carbohydrate
    42g
    42%
    (Dietary Fiber
    6g
    6%
      Sugars
    5g
    5%
    ),
    Protein
    46g
    46%
    ;
    % Daily Value*:
    Vitamin A
    160%;
    Vitamin C
    30%;
    Calcium
    6%;
    Iron
    40%;
    Exchanges:
    2 1/2 Starch; 1 Vegetable; 4 Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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