Ingredients
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2 -3 lbs boneless beef chuck roast
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9 small red potatoes, halved
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1 1/2 cups baby carrots
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8 ounces fresh green beans
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1 onion, cut in wedges
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1 1/2 teaspoons beef bouillon granules
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1/4 teaspoon pepper
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1 teaspoon dried marjoram
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1 teaspoon thyme
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1 teaspoon oregano leaves
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1/2 teaspoon salt
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1/2 teaspoon garlic powder
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1/2 cup water
Instructions
- Heat oven to 350°.
- Place roast with all the vegetables in an ungreased 9x13-inch or larger baking pan.
- Sprinkle all the spices over the meat. This may seem really thick but its wonderful.
- Pour the water over the vegetables.
- Cover with foil and bake at 350° for 2 to 2 1/2 hours.
- Serve with the pan juices.