Herbed Pot Roast Recipe

  • 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
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.
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