Recipe for Beef Pot Roast with Vegetables and Herbs (9 Points)

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Yield:

Ingredients:

Amount	Ingredient
3 lb	beef, trimmed boneless *
1/4 lb	red potatoes halved (9)
1/2 cup	baby carrots fresh
8 oz	green beans fresh, trimmed
1 x	red onion cut into wedges
1/2 tsp	beef bouillon granules instant bouillon
1 tsp	dried marjoram leaves
1 tsp	dried thyme leaves
1 tsp	dried oregano leaves
1/2 tsp	garlic powder
1/2 tsp	salt
1/4 tsp	coarsely ground pepper black

Instructions:

Instructions: * Original recipe called for boneless beef chuck, I used well trimmed round roast.

Heat oven to 350 Degree F. Arrange roast and all vegetables in ungreased 13x9 inch (3 quart) baking dish. Sprinkle with all remaining ingredients except water. Pour water over top. Cover with foil.

Bake at 350 Degree F. oven for 2 to 2-1/2 hours or until beef and vegetables are tender. Serve with pan juices.

Serves 6

46g.

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