"The belly rules the mind."--Spanish Proverb

Herbed Pot Roast Recipe

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

Mickey Martin
Added: Wednesday, October 22, 2008


1 boneless beef rump or chuck roast (3-3.5 lbs)
1 Tbs oil
1 tsp salt
1 tsp dried marjoram
1 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp pepper
1 (10-12oz) can condensed beef broth
8 carrots- cut into thirds
8 medium potatoes- quartered
1 large onion- quartered
1 C water

Preheat oven to 325
In a Dutch oven brown roast in oil. Combine seasonings and sprinkle over meat. Add broth and bring to a boil. Cover and bake for 2 hours, basting occasionally. Add carrots, potatoes, onion, and water. Cover and bake for 1 hour more or until vegetables are tender.

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