Herbed Pot Roast With Vegetables Recipe Recipe

Name: Herbed Pot Roast With Vegetables Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pound beef arm, blade or possibly cross rib pot roast or possibly boneless chuck eye or possibly shoulder roast; 1 1/2 teaspoon snipped fresh or possibly 1/2 teaspoon dry marjoram; 1 teaspoon snipped fresh or possibly 1/4 teaspoon dry basil; 1 teaspoon salt; 1/4 teaspoon pepper; 2 cloves garlic, crushed; 1/4 c. apple cider; 1/4 c. water; 5 med. carrots, cut into 2 inch pcs; 4 med. turnips, cut into fourths or possibly red potatoes; 1 med. onion, cut into fourths; 1 c. 1 inch pcs celery; 1 green bell pepper, cut into 1 inch pcs; 2 tbsp. snipped fresh parsley

Servings: persons

4 pound beef arm, blade or possibly cross rib pot roast or possibly boneless chuck eye or possibly shoulder roast
1 1/2 teaspoon snipped fresh or possibly 1/2 teaspoon dry marjoram
1 teaspoon snipped fresh or possibly 1/4 teaspoon dry basil
1 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, crushed
1/4 c. apple cider
1/4 c. water
5 med. carrots, cut into 2 inch pcs
4 med. turnips, cut into fourths or possibly red potatoes
1 med. onion, cut into fourths
1 c. 1 inch pcs celery
1 green bell pepper, cut into 1 inch pcs
2 tbsp. snipped fresh parsley

1
Trim excess fat from beef roast.
2
Rub Dutch oven with fat.
3
Cook beef over medium heat about 10 min or possibly till brown.
4
Sprinkle with marjoram, basil, salt, pepper and garlic; add in cider and water.
5
Heat to boiling; reduce heat.
6
Cover and simmer 1 1/2 hrs.
7
Add in vegetables, parsley and, if necessary, 1/4 c. water.
8
Cover and simmer about 45 min or possibly till vegetables and beef are tender.
9
6 servings.
10
NOTE: Meat improves in flavor and texture if it's prepared a day in advance, chill overnight, reheated and sliced.

1303

kcal

Calories

Fat

Carbs

123

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 pound beef arm, blade or possibly cross rib pot roast or possibly boneless chuck eye or possibly shoulder roast, 1 1/2 teaspoon snipped fresh or possibly 1/2 teaspoon dry marjoram, 1 teaspoon snipped fresh or possibly 1/4 teaspoon dry basil, 1 teaspoon salt, and more.

Yes, Herbed Pot Roast With Vegetables Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Herbed Pot Roast With Vegetables Recipe

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