Herbed Pot Roast
1 Boneless Beef Rump or Chuck Roast (3 to 3 1/2 Pounds)
1 Tablespoon Olive Oil
1 Teaspoon Salt
1 Teaspoon Dried Marjoram
1 Teaspoon Dried Thyme
1/2 Teaspoon Dried Oregano
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Black Pepper
1 Can (10 1/5 Ounces) G.F. Beef Broth
8 Carrots, Cut into Thirds
8 Medium Potatoes, Peeled and Quartered
1 Large Onion, Quartered
1 Cup Water
In a Dutch oven, brown roast in oil. Combine the seasoning and sprinkle over meat. Add Broth and bring to a boil. Cover and bake at 325 degrees for 2 hours, basting occasionally. Add Carrots, potatoes, onion and water. Cover and bake for 1 hour or until vegetables are tender. Thicken pan juices for gravy if desired using cornstarch.
The Gluten Free KitchenŠ 1996 - 2007