Recipe Station

Here's everything you need for this mouthwatering pot roast with vegetables. You need two hours and forty-five minutes total time for this recipe that makes six servings.

Let's Get Started… 

Ingredients To Gather:

• 1 (2 to 3-lb.) boneless beef chuck roast
• 9 small red potatoes, halved (about 1 1/4 lb.)
• 1 1/2 cups fresh baby carrots
• 8 oz. fresh green beans, trimmed
• 1 red onion, cut into wedges
• 1 1/2 teaspoons beef-flavor instant bouillon
• 1 teaspoon dried marjoram leaves
• 1 teaspoon dried thyme leaves
• 1 teaspoon dried oregano leaves
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon coarse ground black pepper
• 1/2 cup water

Directions To Follow:

1. Start by heating the oven to 350 degrees Fahrenheit.
2. Place the meat and vegetables in an ungreased 13×9-inch (3-quart) baking dish.
3. Add the rest of the ingredients except for the water, and then pour the water over the top of everything.
4. Cover with foil and bake until the meat and vegetables are tender, about 2 or 2 1/2 hours.
5. When it's done, serve with the pan juices.

Finished!

That's one heck of a hearty meal and it's a lot quicker and easier to make than you might imagine. In fact, it's one of our go-to dishes when we don't have a lot of time or energy.

Happy Crocking & Enjoy!

Article Source: Pillsbury