Herbed Pot Roast with Vegetables Recipe

Ingredients
<br>- 4 pounds beef arm, blade or cross rib pot roast or boneless chuck eye or shoulder roast
<br>- 1 1/2 teaspoons chopped fresh marjoram leaves
<br>- 1 teaspoon chopped fresh basil leaves
<br>- 1 teaspoon salt
<br>- 1/4 teaspoon pepper
<br>- 2 garlic cloves, crushed
<br>- 1/4 cup apple cider
<br>- 1/4 cup water
<br>- 5 medium carrots, cut into 2-inch pieces
<br>- 4 medium turnips, cut into fourths
<br>- 1 medium onion, cut into fourths
<br>- 2 medium celery stalks, cut into 1-inch pieces
<br>- 2 tablespoons chopped fresh parsley
<br>- 1 medium green bell pepper, cut into 1 inch pieces
<br><p></p>Directions
<br>step 1: Trim excess fat from beef. Rub Dutch oven with fat.
<br>step 2: Cook beef in Dutch oven over medium heat about 10 minutes or until brown.
<br>step 3: Sprinkle with marjoram, basil, salt, pepper and garlic; add cider and water.  Heat to boiling; reduce heat.  Cover and simmer 1 1/2 hours.
<br>step 4: Add vegetables, parsley and, if necessary, 1/4 cup water.  Cover and simmer about 45 minutes or until vegetables and beef are tender.
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Ingredients
- 4 pounds beef arm, blade or cross rib pot roast or boneless chuck eye or shoulder roast
- 1 1/2 teaspoons chopped fresh marjoram leaves
- 1 teaspoon chopped fresh basil leaves
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 garlic cloves, crushed
- 1/4 cup apple cider
- 1/4 cup water
- 5 medium carrots, cut into 2-inch pieces
- 4 medium turnips, cut into fourths
- 1 medium onion, cut into fourths
- 2 medium celery stalks, cut into 1-inch pieces
- 2 tablespoons chopped fresh parsley
- 1 medium green bell pepper, cut into 1 inch pieces

Directions
step 1: Trim excess fat from beef. Rub Dutch oven with fat.
step 2: Cook beef in Dutch oven over medium heat about 10 minutes or until brown.
step 3: Sprinkle with marjoram, basil, salt, pepper and garlic; add cider and water. Heat to boiling; reduce heat. Cover and simmer 1 1/2 hours.
step 4: Add vegetables, parsley and, if necessary, 1/4 cup water. Cover and simmer about 45 minutes or until vegetables and beef are tender.

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