Herbed Pot Roast Recipe


MethodMain Ingredient


 Boneless beef rump roast/Chuck1
 Cooking oil1 Tablespoon
 Salt1 Teaspoon
 Dried marjoram1 Teaspoon
 Dried thyme1 Teaspoon
 Dried oregano1⁄2 Teaspoon
 Garlic powder1⁄2 Teaspoon
 Pepper1⁄2 Teaspoon
 Condensed beef broth10 1⁄2 Ounce (1 Can)
 Carrots8 , cut into thirds
 Potatoes8 Medium, peeled and quartered
 Onion1 Large, quartered
 Water1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 4259 Calories from Fat 1487

% Daily Value*

Total Fat 164 g252.8%

Saturated Fat 62.6 g312.8%

Trans Fat 0 g

Cholesterol 727.5 mg

Sodium 7889.9 mg328.7%

Total Carbohydrates 344 g114.6%

Dietary Fiber 54.7 g218.7%

Sugars 51.2 g

Protein 338 g675.6%

Vitamin A 1646.4% Vitamin C 552.2%

Calcium 63.6% Iron 209.1%

*Based on a 2000 Calorie diet


In a Dutch oven, brown roast in oil.
Combine the seasonings; sprinkle over meat.
Add broth and bring to a boil.
Cover and bake at 325° for 2 hours, basting occasionally.
Add carrots, potatoes, onion and water.
Cover and bake for 1 hour or until vegetables are tender.
Thicken pan juices for gravy if desired.