Herbed Pot Roast with Vegetables Nothing says home cooking like slow simmered pot roast and vegetables, it's a classic. Share this recipe on Facebook and Twitter. See "Share" links above.

	RECIPE RATING - 1 REVIEWS Taste: 10 Easy to Prepare: 10 Kid Appeal: 10 Overall: 10

Ingredients

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 Green Giant® Fresh carrots, cut into 2-inch pieces
6 cups Green Giant® Fresh cubed yellow turnips
1 medium Green Giant® Fresh onion, cut into fourths
2 medium Green Giant® Fresh celery stalks, cut into 1-inch pieces (1 cup)
2 tablespoons chopped fresh parsley
1 medium Green Giant® Fresh green bell pepper, cut into 1-inch pieces

Preparation Directions

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.