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Herb Pot Roast and Vegetables

  • 135minutes
  • 209calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B3, B12, C, D, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 -3 lbs boneless beef chuck roast

  2. 9 small red potatoes, halved

  3. 1 1/2 cups baby carrots

  4. 8 ounces fresh green beans

  5. 1 onion , cut in wedges

  6. 1 1/2 teaspoons beef bouillon granules

  7. 1/4 teaspoon pepper

  8. 1 teaspoon dried marjoram

  9. 1 teaspoon thyme

  10. 1 teaspoon oregano leaves

  11. 1/2 teaspoon salt

  12. 1/2 teaspoon garlic powder

  13. 1/2 cup water

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°.

  2. Place roast with all the vegetables in an ungreased 9x13-inch or larger baking pan.

  3. Sprinkle all the spices over the meat. This may seem really thick but its wonderful.

  4. Pour the water over the vegetables.

  5. Cover with foil and bake at 350° for 2 to 2 1/2 hours.

  6. Serve with the pan juices.

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