Herb Pot Roast And Vegetables

• 2 -3 lbs boneless beef chuck roast
• 9 small red potatoes, halved
• 1 1/2 cups baby carrots
• 8 ounces fresh green beans
• 1 onion, cut in wedges
• 1 1/2 teaspoons beef bouillon granules
• 1/4 teaspoon pepper
• 1 teaspoon dried marjoram
• 1 teaspoon thyme
• 1 teaspoon oregano leaves
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 cup water

1. Heat oven to 350u0b0.
2. Place roast with all the vegetables in an ungreased 9x13-inch or larger baking pan.
3. Sprinkle all the spices over the meat. This may seem really thick but its wonderful.
4. Pour the water over the vegetables.
5. Cover with foil and bake at 350u0b0 for 2 to 2 1/2 hours.
6. Serve with the pan juices.

chuck roast, red potatoes, baby carrots, green beans, onion, beef bouillon granules, pepper, marjoram, thyme, oregano, salt, garlic powder, water

Taken from www.food.com/recipe/herb-pot-roast-and-vegetables-122569 (may not work)