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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. 907.18-1360.77 g boneless beef chuck roast

  2. 9 small red potatoes, halved

  3. 354.88 ml baby carrots

  4. 226.79 g fresh green beans

  5. 1 onion , cut in wedges

  6. 7 1/39 ml beef bouillon granules

  7. 1 1/53 ml pepper

  8. 4.92 ml dried marjoram

  9. 4.92 ml thyme

  10. 4.92 ml oregano leaves

  11. 2.46 ml salt

  12. 2.46 ml garlic powder

  13. 118 1/59 ml 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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