Herbed Pot Roast With Vegetables Recipe

• 4 pound beef arm, blade or possibly cross rib pot roast or possibly boneless chuck eye or possibly shoulder roast
• 1 1/2 teaspoon snipped fresh or possibly 1/2 teaspoon dry marjoram
• 1 teaspoon snipped fresh or possibly 1/4 teaspoon dry basil
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 cloves garlic, crushed
• 1/4 c. apple cider
• 1/4 c. water
• 5 med. carrots, cut into 2 inch pcs
• 4 med. turnips, cut into fourths or possibly red potatoes
• 1 med. onion, cut into fourths
• 1 c. 1 inch pcs celery
• 1 green bell pepper, cut into 1 inch pcs
• 2 tbsp. snipped fresh parsley

1. Trim excess fat from beef roast.
2. Rub Dutch oven with fat.
3. Cook beef over medium heat about 10 min or possibly till brown.
4. Sprinkle with marjoram, basil, salt, pepper and garlic; add in cider and water.
5. Heat to boiling; reduce heat.
6. Cover and simmer 1 1/2 hrs.
7. Add in vegetables, parsley and, if necessary, 1/4 c. water.
8. Cover and simmer about 45 min or possibly till vegetables and beef are tender.
9. 6 servings.
10. NOTE: Meat improves in flavor and texture if it's prepared a day in advance, chill overnight, reheated and sliced.

beef, marjoram, basil, salt, pepper, garlic, apple cider, water, carrots, potatoes, onion, celery, green bell pepper, parsley

Taken from cookeatshare.com/recipes/herbed-pot-roast-with-vegetables-24427 (may not work)