| | Directions | | In a Dutch oven, brown roast in oil. Combine the seasonings; sprinkle over meat. Add broth and bring to a boil. Cover and bake at 325 degrees for 2 hours, basting occasionally. Add carrots, potatoes, onion and water. Cover and bake for 1 hour or until vegetables are tender. Thicken pan juices for gravy if desired. |
|
|
| Ingredients | | - |  | 1 Boneless Beef Rump or Chuck Roast (3-3 1/2 Pounds) |
| - | | 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 can Condensed Beef Broth (10 1/2 ounce Can) |
| - | | 8 Carrots, cut into thirds |
| - | | 8 Potatoes, peeled and quartered (Medium) |
| - | | 1 onion, quartered (large) |
| - | | 1 cup water |
| |
| |
