Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
Toll Free: 800-234-6575
Herbed pot roast
Entrees
Contributed by: Ellen Maxwell
Ingredients:
1 (3 to 31�2 lbs.) boneless beef rump or chuck roast
1 TBS cooking oil
1 tsp. salt
1 tsp. dried marjoram
1 tsp. dried oregano
1�2 tsp. garlic powder
1�2 tsp. black pepper
1 can (10.5 ounces) condensed beef broth
6 carrots, cut into thirds
6 medium potatoes, peeled and quartered
1 large onion, quartered
1 cup water
Preheat oven to 325 degrees.
In a Dutch oven over medium heat, brown the roast in oil. Combine the salt, marjoram, oregano, garlic powder and pepper; sprinkle over the meat. Add broth and bring to a boil.
Cover and bake for two hours, basting occasionally. Add the carrots, potatoes, onion and water; cover and bake for one hour or until vegetables are tender. Thicken pan juice for gravy if desired.
For a milder flavor, amount of spices may be reduced.
(This recipe was contributed as part of a "Cook of the Week" feature.)
.jpg "104")
