Herbed Pot Roast with Vegetables

 

1

beef arm, blade or cross rib pot roast or boneless chuck eye or shoulder roast, 4 pounds

1 1/2

teaspoons chopped fresh marjoram leaves or 1/2 teaspoon dried marjoram leaves

1

teaspoon chopped fresh basil leaves or 1/4 teaspoon dried basil leaves

1

teaspoon salt

1/4

teaspoon pepper

2

garlic cloves, crushed

1/4

cup apple cider

1/4

cup water

5

medium carrots, cut into 2-inch pieces

4

medium turnips, cut into fourths

1

medium onion, cut into fourths

2

medium celery stalks, cut into 1-inch pieces (1 cup)

2

tablespoons chopped fresh parsley

1

medium green bell pepper, cut into 1-inch pieces

• 1 Trim excess fat from beef. Rub Dutch oven with fat.
• 2 Cook beef in Dutch oven over medium heat about 10 minutes or until brown.
• 3 Sprinkle with marjoram, basil, salt, pepper and garlic; add cider and water. Heat to boiling; reduce heat. Cover and simmer 1 1/2 hours.
• 4 Add vegetables, parsley and, if necessary, 1/4 cup water. Cover and simmer about 45 minutes or until vegetables and beef are tender.