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LOCATION: Recipes >> Beef Veal >> Pot Roast 16

Print this Recipe    Pot Roast 16

Beef Pot Roast with Vegetables and Herbs

3 pounds beef, trimmed, boneless boneless beef chuck or round roast
1 1/4 pounds red potatoes, halved (9)
1 1/2 cups baby carrots, fresh
8 ounces green beans, fresh, trimmed
1 red onion, cut into wedges
1 1/2 teaspoons beef bouillon granules, instant bouillon
1 teaspoon dried marjoram, leaves
1 teaspoon dried thyme, leaves
1 teaspoon dried oregano, leaves
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper, black
1/2 cup water

Heat oven to 350 Degree F. Arrange roast and all vegetables in
ungreased 13x9 inch (3 quart) baking dish. Sprinkle with all
remaining ingredients except water. Pour water over top. Cover
with foil.

Bake at 350 Degree F. oven for 2 to 2-1/2 hours or until beef and
vegetables are tender. Serve with pan juices.

Serves 6

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