Herbed Pot Roast

By Addie

I prepare this delicious main dish several times a month. The herbs and vegetables give the beef an excellent taste. My husband, Jack, a real meat-and-potatoes man, even enjoys the leftovers, which isn't always the case with other dishes. -Christel McKinley, East Liverpool, Ohio

Ingredients

• 1 boneless beef rump or chuck roast (3 to 3-1/2 pounds)
• 1 tablespoon canola oil
• 1 teaspoon salt
• 1 teaspoon dried marjoram
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon pepper
• 1 can (10-1/2 ounces) condensed beef broth, undiluted
• 8 medium carrots, cut into thirds
• 8 medium potatoes, peeled and quartered
• 1 large onion, quartered
• 1 cup water

Details

Servings 8
Adapted from keyingredient.com

Preparation

Step 1

In a Dutch oven over medium heat, brown roast in oil on all sides. Combine seasonings; sprinkle over meat. Add broth and bring to a boil.

Cover and bake at 325° for 2 hours, basting occasionally. Add the carrots, potatoes, onion and water.

Cover and bake for 1 hour longer or until beef and vegetables are tender. Thicken pan juices for gravy if desired.
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REVIEWS:

This is a very tasty roast. Great amount of herbs that compliment each other. This is my go to roast recipe.

I make this pot roast once every couple weeks, it is delicious and the recipe doesn't need to be changed at all.

My brother just loves this Herbed Pot Roast when I make it for him. I also happen to love it myself.

Wonderful, moist pot roast. I made no changes and am making it a second time right now!

This turned out very well. I will definitely be making this again.

We enjoyed this dish. I did think that it could have been cooked less time than indicated as the potatoes were a little mushy and the meat was slightly overcooked; but these are easy adjustments to make for next time. I was out of onions, so I substituted a can of French onion condensed soup for the beef broth. It worked out well.