50+ Friends Club Cookbook -- Meat and Game -- Herbed Pot Roast

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Herbed Pot Roast

From the Kitchen of: Sylvia

Source: Taste of Home

1	3-3 /1/2 lb.	Beef Rump or Chuck Roast
1	Tbsp.	Cooking Oil
1	tsp.	Salt
1	tsp.	Dried Marjoram
1	tsp.	Dried Thyme
1/2	tsp.	Dried Oregano
1/2	tsp.	Garlic Powder
1/2	tsp.	Pepper
1	can	(10 1/2 oz) Condensed Beef Broth
8		Carrots, cut into thirds
8	med.	Potatoes, peeled and quartered
1	lge.	Onion, quartered
1	c.	Water

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 degrees for 2 hours, basting occasionally.

Add carrots, potatoes, onion and water. Cover and bake for 1 hr. or until the vegetables are tender

Thicken pan juices for gravey if desired

Yield: 8 servings