Beef Pot Roast with Vegetables And Herbs

Braised in the oven with carrots, potatoes and beans, economical beef chuck becomes a fork-tender meal-in-a-dish.

Beef Pot Roast with Vegetables And Herbs

BettyCrockerRecipe by BettyCrocker

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15 minutes

2 hours 45 minutes

6 servings

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Nutrition Info

  • 1/6 of Recipe
  • 450
  • 11g
    (Saturated Fat 4g)
  • 125mg
  • 510mg
  • 42g
    (Dietary Fiber 6g, Sugars 5g)
  • 46g
  • Percent Daily Value*
  • 160%
  • 30%
  • 6%
  • 40%
  • Exchanges
  • 4
  • 2 1/2
  • 1

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

No tips for this one.

We don't have any special tips or techniques for this 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

Directions

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

Categories: Ingredient, Beef

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