Herbed Pot Roast with Vegetables
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
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
Methods/steps
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
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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