Herbed Pot Roast

Name: Herbed Pot Roast
Ingredients: 1 boneless beef rump or chuck roast (3 to 3-1/2 pounds); 1 tablespoon canola oil; 1 teaspoon salt; 1 teaspoon dried marjoram; 1 teaspoon dried thyme; 1/2 teaspoon dried oregano; 1/2 teaspoon garlic powder; 1/2 teaspoon pepper; 1 can (10-1/2 ounces) condensed beef broth, undiluted; 8 medium carrots, cut into thirds; 8 medium potatoes, peeled and quartered; 1 large onion, quartered; 1 cup water

13 ingredients

3 steps

Ingredients

1 boneless beef rump or chuck roast (3 to 3-1/2 pounds)
1 tablespoon canola oil
1 teaspoon salt
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1 can (10-1/2 ounces) condensed beef broth, undiluted
8 medium carrots, cut into thirds
8 medium potatoes, peeled and quartered
1 large onion, quartered
1 cup water

Directions

1

In a Dutch oven over medium heat, brown roast in oil on all sides. Combine seasonings; sprinkle over meat. Add broth and bring to a boil.
2

Cover and bake at 325° for 2 hours, basting occasionally. Add the carrots, potatoes, onion and water.
3

Cover and bake for 1 hour longer or until beef and vegetables are tender. Thicken pan juices for gravy if desired.