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Beef Pot Roast with Vegetables and Herbs

Make Beef Pot Roast with Vegetables and Herbs at home with Oil, Boneless Beef Chuck Roast, Salt, Coarse Ground Black Pepper, and Beef Flavor Instant Bouillon. About 15 min from start to finish for 6. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1 tbsp
• 1
• 1/2 tsp
• 1/4 tsp
• 1 1/2 tsp
• 1 tsp
• 1 tsp
• 1 tsp
• 1/2 tsp
• 1/2 cup
• 9
• 1 1/2 cup
• 1
• 8 oz

Method (preview)

1. 1

   Heat oven to 325 degrees.

2. 2

   Heat oil in large nonstick skillet or Dutch oven over high heat until hot.

3. 3

   Sprinkle both sides of beef roast with salt and pepper; add to skillet.

4. 4

   Cook 6 to 8 minutes or until browned on all sides.

5. 5

   Place beef roast in ungreased 13 x 9 inch (3 quart) glass baking dish.

6. 6

   Sprinkle with bouillon, marjoram, thyme, oregano and garlic powder.

7. 7

   Pour water over top.

8. 8

   Cover tightly with foil.

9. 9

   Bake at 325 degrees for 1 1/2 hours.

10. 10

    Remove roast from oven. Add potatoes, carrots and onion to baking dish. Cover tightly; bake 1 hour.

11. 11

    Add green beans to dish.

12. 12

    Cover tightly; bake an additional 1 1/2 to 2 hours or until beef and vegetables are tender.

13. 13

    Serve beef and vegetables with pan juices. posted to MastercookCategories

14. 14

    "Pillsbury Classic Cookbooks Healthy Homestyle Meals February 2002"

15. 15

    NOTES: Recipe Fact: Pot roast is prepared with less-tender cuts of beef such as chuck or round.

16. 16

    When vegetables are added halfway through cooking, the recipe is called a Yankee pot roast.

17. 17

    Ingredient Substitution: Two cups of Green Giant Select Frozen Whole Green Beans can be used in place of the fresh beans.

18. 18

    Leftover idea: Thinly slice any leftover roast beef; pile it in buns and serve the sandwiches "au jus," that is, with leftover hot pan juices from dipping.