Herbed Pot Roast

Time

Yield

8 servings

Ingredients

Ingredients

1 (3 lbs.) 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

Instructions

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.

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2 Recipe Reviews

Pat Fields

Pat Fields reviewed Herbed Pot Roast on February 28, 2000

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.
Bonnie Starkey

Bonnie Starkey reviewed Herbed Pot Roast on June 7, 2003

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.