Italian Pot Roast

• 1 (2 lb.) boneless beef round tip roast
• 1 Tbsp. cooking oil
• 1 c. water
• 2 tsp. instant beef bouillon granules
• 1 tsp. dried oregano, crushed
• 1/4 tsp. dried basil, crushed
• 2 bay leaves
• 2 cloves garlic, minced
• 1/4 tsp. pepper
• 2 carrots, cut in fourths
• 5 small potatoes, cut in fourths
• 1 (16 oz.) can tomatoes, diced
• 5 small onions

1. Trim fat from meat.
2. In a 5-quart Dutch oven, brown meat in hot oil.
3. Drain off fat.
4. Add water, bouillon granules, oregano, basil, bay leaves, garlic and pepper.
5. Bring to boiling; reduce heat.
6. Simmer, covered, 1 hour.
7. Add carrots, onions and potatoes. Spoon juices over vegetables.
8. Simmer, covered, 25 to 30 minutes or until vegetables are tender.
9. Add tomatoes and continue to simmer, covered, for 30 minutes.

boneless beef round tip roast, cooking oil, water, instant beef bouillon granules, oregano, dried basil, bay leaves, garlic, pepper, carrots, potatoes, tomatoes, onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=683213 (may not work)