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    Pot Roast w/ Veggies & Herbs


    Source of Recipe


    Pillsbury Casseroles October 1998

    List of Ingredients




    3 pounds beef, trimmed boneless *
    1 1/4 pounds red potatoes halved (9)
    1 1/2 cups baby carrots fresh
    8 ounces green beans fresh, trimmed
    1 red onion cut into wedges
    1 1/2 teaspoons beef bouillon granules instant bouillon
    1 teaspoon dried marjoram leaves
    1 teaspoon dried thyme leaves
    1 teaspoon dried oregano leaves
    1/2 teaspoon garlic powder
    (original recipe called for 1/2 teaspoon salt )
    1/4 teaspoon coarsely ground pepper black
    1/2 cup water

    * original recipe called for boneless beef chuck, I used well trimmed round roast.

    Recipe



    Heat oven to 350 Degree 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.

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

 

 

 

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