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Recipe : Entry # 4997
Wanda Porter
Recipe Title
Herbed Pot Roast
Recipe Theme
Main Dishes
Sand Mountain EC
1 (3-3 1/2 pound boneless beef rump or chuck roast
1 tablespoon cooking 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 10.5 ounce can condensed beef broth
8 carrots, cut in thirds
8 medium potatoes, peeled and quartered
1 large onion, quartered
1 cup water
Brown roast in oil in Dutch oven. Combine seasonings and sprinkle over meat. Add broth and bring to a boil. Cover and bake at 325 degrees for two hours, basting occasionally. Add carrots, potatoes, onion and water. Cover and bake one more hour or until vegetables are tender. Thicken pan juices for gravy if desired. Serves eight.