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Beef Pot Roast with Vegetables And Herbs

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Beef Pot Roast with Vegetables And Herbs
  • Prep Time 15 min
  • Total Time 2 hr 45 min
  • Servings 6
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Braised in the oven with carrots, potatoes and beans, economical beef chuck becomes a fork-tender meal-in-a-dish.

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1/6 of Recipe
Calories
450
(
Calories from Fat
100
)
Daily Value
Total Fat
11g
17%
(
Saturated Fat
4g
20%
)
Cholesterol
125mg
42%
Sodium
510mg
21%
Total Carbohydrate
42g
14%
(
Dietary Fiber
6g
24%
,
Sugars
5g
)
Protein
46g
Daily Value*:
Vitamin A
160%
160%
Vitamin C
30%
30%
Calcium
6%
6%
Iron
40%
40%
Exchanges:
2 1/2 Starch; 1 Vegetable; 4 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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