Herbed Pot Roast With Vegetables

• 4 lb. beef roast (arm, blade, cross rib, boneless chuck or shoulder will do)
• 1/2 tsp. dried marjoram
• 1/4 tsp. dried basil
• 1 tsp. salt
• 1/4 tsp. pepper
• 2 cloves garlic, crushed
• 1/4 c. apple cider
• 1/4 c. water
• 5 medium carrots, 2 inch pieces
• 4 medium turnips
• 1 onion in fourths
• 1 c. celery
• 1 bell pepper, 1 inch pieces
• 2 Tbsp. chopped fresh parsley

1. Trim excess fat from roast if necessary.
2. Rub Dutch oven with fat.
3. Cook beef over medium heat until brown.
4. Sprinkle with herbs; add cider and water.
5. Heat to boiling; reduce heat.
6. Cover and simmer 1 1/2 hours.
7. Add vegetables, parsley and if necessary, 1/4 cup water.
8. Cover and simmer about 45 minutes or until vegetables and beef are tender.
9. Makes 6 servings.

beef roast, marjoram, dried basil, salt, pepper, garlic, apple cider, water, carrots, turnips, onion, celery, bell pepper, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1080868 (may not work)