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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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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 |
Directions:
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.
2. Cover and bake at 325° for 2 hours, basting occasionally. Add the carrots, potatoes, onion and water.
3. Cover and bake for 1 hour longer or until beef and vegetables are tender. Thicken pan juices for gravy if desired. Yield: 8 servings.
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