Beef Pot Roast With Vegetables And Herbs Recipe

Ingredients

1

(2 to 3-lb.) boneless beef chuck roast

9

small red potatoes, halved (about 1 1/4 lb.)

1 1/2

cups fresh baby carrots

8

oz. fresh green beans, trimmed

1

red onion, cut into wedges

1 1/2

teaspoons beef-flavor 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 coarse ground black pepper

1/2

cup water

Preparation

Heat oven to 350°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°F. for 2 to 2 1/2 hours or until beef and vegetables are tender. Serve with pan juices.