Ingredients |
| 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 |
Directions |
| 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. |
Herbed Pot Roast with Vegetables
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