Recipe: Beef Pot Roast with Vegetables and Herbs

BEEF POT ROAST WITH VEGETABLES AND HERBS

1 tablespoon oil
1 (2 to 3) pound boneless beef chuck roast
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper
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 cup water
9 small red potatoes, halved
1 1/2 cups fresh baby carrots
1 large white or red onion, cut into 1/2-inch wedges
8 ounces fresh green beans, trimmed*

Heat oven to 325 degrees F.

Heat oil in large nonstick skillet or Dutch oven over high heat until hot. Sprinkle both sides of beef roast with salt and pepper; add to skillet. Cook 6 to 8 minutes or until browned on all sides.

Place beef roast in ungreased 13x9 inch (3 quart) glass baking dish. Sprinkle with bouillon, marjoram, thyme, oregano and garlic powder. Pour water over top. Cover tightly with foil.

Bake at 325 degrees F for 1 1/2 hours. Remove roast from oven.

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

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

Serve beef and vegetables with pan juices.

*Two cups of frozen whole green beans can be used in place of the fresh beans.

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.

Source: Recipe booklet: Healthy Homestyle Meals, Pillsbury Classic Cookbook, February 2002