Herbed Pot Roast

1 (3 lb.) boneless beef rump or chuck roast
1 tbsp. cooking oil
1 tsp. salt
1 tsp. dried marjoram
1 tsp. dried thyme
1/2 tsp. dried oregano
1/2 tsp. garlic powder
1/2 tsp. pepper
1 can (10-1/2 oz.) condensed beef broth
8 carrots, cut into thirds
8 md. potatoes, peeled and quartered
1 lg. onion, quartered
1 cup water

Directions:

In a Dutch oven, brown roast in oil. Combine the seasonings; sprinkle over meat. Add broth bringing to a boil. Cover and bake at 325°F for 2 hours, basting occasionally. Add carrots, potatoes, onion and water. Cover and bake for 1 hour or until vegetables are tender. Thicken pan juices for gravy if desired.

User Reviews:

Fantastic, super easy to get going. The aroma filled the house and prepared us for a super dinner. Very easy. I've always had trouble making roasts tender, this turned out very nice and super tastey, and I was able to leave alone and do other things while it cooked. Next time I'll add a little more salt and another onion.
Thank you so very much.

Submitted by Bonnie Starkey on December 06, 2002

Heard about your web site from a friend when she was in South Carolina this week-end. About the Roast - it was delicious. I was out of Thyme so I used three teaspoons of Italian seasonings to replace the herbs. Am trying Swiss Bliss tonight. Will report tomorrow.

Submitted by Pat Fields on December 03, 1999

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