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Herbed Pot Roast with Vegetables
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Prep Time:
25 minutes
Total Time:
2 hours 50 minutes
Classic slow-simmered pot roast with veggies, the ultimate comfort food.
Ingredients:
  • 1 beef arm, blade or cross rib pot roast or boneless chuck eye or shoulder roast, 4 pounds
  • 1 1/2 teaspoons chopped fresh marjoram leaves or 1/2 teaspoon dried marjoram leaves
  • 1 teaspoon chopped fresh basil leaves or 1/4 teaspoon dried basil leaves
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 garlic cloves, crushed
  • 1/4 cup apple cider
  • 1/4 cup water
  • 5 medium carrots, cut into 2-inch pieces
  • 4 medium turnips, cut into fourths
  • 1 medium onion, cut into fourths
  • 2 medium celery stalks, cut into 1-inch pieces (1 cup)
  • 2 tablespoons chopped fresh parsley
  • 1 medium green bell pepper, cut into 1-inch pieces
Instructions:
  • Trim excess fat from the beef and then use it to rub the Dutch oven.
  • Sear beef in Dutch oven over medium heat for about 10 minutes until golden brown.
  • Season with aromatic marjoram, basil, salt, pepper, and garlic. Pour in cider and water. Bring to a boil, then lower heat, cover, and simmer for 1 1/2 hours.
  • Add a colorful array of vegetables, fresh parsley, and, if needed, 1/4 cup of water. Simmer with the lid on for approximately 45 minutes until the veggies and beef are beautifully tender.

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