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Prep 15min
Total2hr45min
Ingredients13
Servings6
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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
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Steps
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.
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Pot roast is traditionally prepared with an inexpensive, slightly tougher cut of meat. The slow braising tenderizes the meat for the ultimate comfort food dinner.
If some of your potatoes are larger, cut into quarters. Just make sure all your potato pieces are about the same size so they’ll cook evenly.
Dried herbs and spices are more concentrated in flavor and work better than fresh for slow-cooking recipes.
Chopped fresh parsley, sprinkled atop roast beef with vegetables, makes a lovely garnish.
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Nutrition Facts
Serving Size:1/6 of Recipe
Calories
450
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
4g
20%
Cholesterol
125mg
42%
Sodium
510mg
21%
Total Carbohydrate
42g
14%
Dietary Fiber
6g
24%
Sugars
5g
Protein
46g
% Daily Value*:
Vitamin A
160%
160%
Vitamin C
30%
30%
Calcium
6%
6%
Iron
40%
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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