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Sunday, May 24, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

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Herbed pot roast
Contributed by: Ellen Maxwell
  • 1 (3 to 31â�„2 lbs.) boneless beef rump or chuck roast
  • 1 TBS cooking oil
  • 1 tsp. salt
  • 1 tsp. dried marjoram
  • 1 tsp. dried oregano
  • 1â�„2 tsp. garlic powder
  • 1â�„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.)

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