beef pot roast with vegetables and herbs
(1 rating)
Braised in the oven with carrots, potatoes and beans, economical beef chuck becomes a fork-tender meal-in-a-dish.
(1 rating)
yield
serving(s)
prep time
15 Min
cook time
2 Hr 45 Min
Ingredients For beef pot roast with vegetables and herbs
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1 (2 to 3-lb.) boneless beef chuck roast
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9 small red potatoes, halved (about 1 1/4 lb.)
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1 1/2 cups fresh baby carrots
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8oz. fresh green beans, trimmed
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1 red onion, cut into wedges
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1 1/2 teaspoons beef-flavor instant bouillon
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1 teaspoon dried marjoram leaves
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1 teaspoon dried thyme leaves
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1 teaspoon dried oregano leaves
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1/2 teaspoon garlic powder
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1/2 teaspoon salt
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1/4 teaspoon coarse ground black pepper
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1/2 cup water
How To Make beef pot roast with vegetables and herbs
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11 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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