| 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.
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