"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Herbed Pot Roast with Vegetables Recipe

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This recipe for Herbed Pot Roast with Vegetables, by , is from The Extended Hargrove Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Wednesday, August 9, 2006


4-pound beef arm, blade or cross rib pot roast or boneless chuck eye or shoulder roast
1/2 teaspoons chopped fresh or 1/2 teaspoon dried marjoram leaves
1 teaspoon chopped fresh or
1/4 teaspoon dried basil leaves
1 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, crushed
1/4 cup apple cider
1/4 cup water
5 medium carrots, cut into 2-inch pieces
4 medium turnips, cut into fourths
1 medium onion, cut into fourths
1 cup 1-inch pieces celery
1 green bell pepper, cut into 1-inch pieces
2 tablespoons chopped fresh parsley

Trim excess fat from beef roast if necessary. Rub Dutch oven with fat. Cook beef over medium heat about 10 minutes or until brown. Sprinkle with marjoram, basil, salt, pepper and garlic; add cider and water. Heat to boiling; reduce heat. Cover and simmer 11/2 hours. Add vegetables, parsley and, if necessary, 1/4 cup water. Cover and simmer about 45 minutes or until vegetables and beef are tender.




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