Herbed Pot Roast with Vegetables

Nothing says home cooking like slow simmered pot roast and vegetables, it's a classic.

Prep Time: 25 min Start to Finish: 2 hr 50 min
Makes: 6 servings

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.

Nutrition Information:1 Serving: Calories 385 (Calories from Fat 190 ); Total Fat 21 g (Saturated Fat 8 g); Cholesterol 110 mg; Sodium 550 mg; Total Carbohydrate 14 g (Dietary Fiber 4 g); Protein 39 g Percent Daily Value*: Vitamin A 100 %; Vitamin C 30 %; Calcium 4 %; Iron 26 % Exchanges: 3 Vegetable; 5 Lean Meat; 1 Fat

*Percent Daily Values are based on a 2,000 calorie diet.

Did You Know...
Besides being delicious, this recipe is a good source of protein, vitamins A, C and iron

Success:
Don't panic if your pot roast sticks to the bottom of the pot. Many cooks contend that a good pot roast needs to "catch on" for proper browning and flavor. Just make sure it cooks at a gentle simmer and enough liquid remains for the entire simmer time.