Beef Pot Roast With Vegetables And Herbs (9 Points) Recipe

• 3 lb beef, trimmed boneless *
• 1 1/4 lb red potatoes halved (9)
• 1 1/2 c. baby carrots fresh
• 8 ounce green beans fresh, trimmed
• 1 x red onion cut into wedges
• 1 1/2 tsp beef bouillon granules instant bouillon
• 1 tsp dry marjoram leaves
• 1 tsp dry thyme leaves
• 1 tsp dry oregano leaves
• 1/2 tsp garlic pwdr
• 1/2 tsp salt
• 1/4 tsp coarsely grnd pepper black
• 1/2 c. water

1. * Original recipe called for boneless beef chuck, I used well trimmed round roast.
2. Heat oven to 350 Degree F. Arrange roast and all vegetables in ungreased 13x9 inch (3 qt) baking dish.
3. Sprinkle with all other ingredients except water.
4. Pour water over top.
5. Cover with foil.
6. Bake at 350 Degree F. oven for 2 to 2-1/2 hrs or possibly till beef and vegetables are tender.
7. Serve with pan juices.
8. Serves 6
9. 46g.

beef, red potatoes, baby carrots, green beans, red onion, bouillon, marjoram leaves, thyme, oregano, garlic, salt, water

Taken from cookeatshare.com/recipes/beef-pot-roast-with-vegetables-and-herbs-9-points-82191 (may not work)