Herbed Pot Roast with Vegetables

Herbed Pot Roast with Vegetables


4 pounds beef chuck pot roast
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. marjoram leaves
1/4 tsp. basil leaves
2 cloves garlic, crushed
1/4 cup apple cider
1/4 cup water
5 medium carrots, cut into 2-inch pieces
4 medium white turnips, quartered
1 medium onion, quartered
1 cup 1-inch pieces celery
1 green pepper, cut into 1-inch pieces
2 Tbs. snipped parsley


Trim excess fat from meat. Grease Dutch oven with fat; brown meat over medium heat, about 10 minutes. Sprinkle salt, pepper, marjoram leaves, basil leaves and garlic onto meat; add cider and water. Heat to boiling. Reduce heat; cover and simmer 1 1/2 hours. Add vegetables and parsley. If necessary, pour in 1/4 cup water. Cover and simmer until vegetables and meat are tender, about 35 minutes.

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