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Herbed Pot Roast

Chef.at.Home's picture
Ingredients
  Boneless beef rump roast/Chuck 1
  Cooking oil 1 Tablespoon
  Salt 1 Teaspoon
  Dried marjoram 1 Teaspoon
  Dried thyme 1 Teaspoon
  Dried oregano 1⁄2 Teaspoon
  Garlic powder 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Condensed beef broth 10 1⁄2 Ounce (1 Can)
  Carrots 8 , cut into thirds
  Potatoes 8 Medium, peeled and quartered
  Onion 1 Large, quartered
  Water 1 Cup (16 tbs)
Directions

In a Dutch oven, brown roast in oil.
Combine the seasonings; sprinkle over meat.
Add broth and bring to a boil.
Cover and bake at 325° 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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Beef

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4.305555
Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4259 Calories from Fat 1487

% Daily Value*

Total Fat 164 g252.8%

Saturated Fat 62.6 g312.8%

Trans Fat 0 g

Cholesterol 727.5 mg242.5%

Sodium 7889.9 mg328.7%

Total Carbohydrates 344 g114.6%

Dietary Fiber 54.7 g218.7%

Sugars 51.2 g

Protein 338 g675.6%

Vitamin A 1646.4% Vitamin C 552.2%

Calcium 63.6% Iron 209.1%

*Based on a 2000 Calorie diet

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Herbed Pot Roast Recipe