| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Tasteofhome | 8 | servings |
INGREDIENTS
| 1 | 3 pound boneless beef rump or chuck roast | |
| 1 | tb | Cooking oil |
| 1 | ts | Salt |
| 1 | ts | Dried marjoram |
| 1 | ts | Dried thyme |
| 1/2 | ts | Dried oregano |
| 1/2 | ts | Garlic powder |
| 1/2 | ts | Pepper |
| 1 | 101/2oz-can condensed beef broth | |
| 8 | Carrots; cut into thirds | |
| 8 | md | Potatoes; peeled and quartered |
| 1 | lg | Onion; quartered |
| 1 | c | Water |
INSTRUCTIONS
In a Dutch oven, brown roast in oil. Combine the seasonings; sprinkle over meat. Add broth bringing 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 hour or until vegetables are tender. Thicken pan juices for gravy if desired. Converted by MM_Buster v2.0l.
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