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Herb Pot Roast and Vegetables

2 -3 lbs boneless beef chuck roast
9 small red potatoes, halved
1 12 cups baby carrots
8 ounces fresh green beans
1 onion, cut in wedges
1 12 teaspoons beef bouillon granules
14 teaspoon pepper
1 teaspoon dried marjoram
1 teaspoon thyme
1 teaspoon oregano leaves
12 teaspoon salt
12 teaspoon garlic powder
12 cup water


Heat oven to 350. Place roast with all the vegetables in an ungreased 9x13-inch or larger baking pan. Sprinkle all the spices over the meat. This may seem really thick but its wonderful. Pour the water over the vegetables. Cover with foil and bake at 350 for 2 to 2 1/2 hours. Serve with the pan juices.

Source: www.food.com