Pot Roast with Vegetables Recipe
A slow simmered pot roast and vegetables is the ultimate home cooked meal. It's a classic Sunday or special occasion meal, that's sure to be savored by all.
Ingredients
- 1 beef roast, boneless chuck, or shoulder roast, 4 pounds
- 1 1/2 teaspoons chopped fresh marjoram leaves or 1/2 teaspoon dried marjoram leaves
- 1 teaspoon chopped fresh basil leaves or 1/4 teaspoon dried 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
- 1 medium onion, cut into fourths
- 2 medium celery stalks, cut into 1-inch pieces (1 cup)
- 2 tablespoons chopped fresh parsley
- 1 medium green bell pepper, cut into 1-inch pieces
Cooking Directions
Trim excess fat from beef. Spray Dutch oven with non-stick cooking spray, like Pam.
Brown beef in Dutch oven on 425 for about 20 minutes or until brown. Sprinkle with marjoram, basil, salt, pepper and garlic; add cider and water. Cover and bake in 325 degree oven for 1 1/2 hours.
Add vegetables, parsley and, if necessary, 1/4 cup water. Cover and bake for about 45 more minutes or until vegetables and beef are tender.
Yields: 6 servings
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