Herbed Pot Roast - Just Dutch Oven Recipes


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Herbed Pot Roast

1 3 pound boneless beef rump or chuck roast
1 tb Cooking oil
1 ts Salt
1 ts Dried marjoram
1 ts Dried thyme
1/2 ts Dried oregano
1/2 ts Garlic powder
1/2 ts Pepper
1 101/2oz-can condensed beef broth
8 Carrots; cut into thirds
8 md Potatoes; peeled and quartered
1 lg Onion; quartered
1 c Water

In a Dutch oven, brown roast in oil. Combine the seasonings; sprinkle over meat. Add broth bringing to a boil. Cover and bake at 325 degrees for 2 hours, basting occasionally. Add carrots, potatoes, onion and water. Cover and bake for 1 hour or until vegetables are tender. Thicken pan juices for gravy if desired.