Ingredients
- 1 3-pound boneless beef bottom round roast
- Salt
- Black pepper
- 1 tablespoon cooking oil
- 1 14-ounce can beef broth
- 1/2 cup coarsely chopped onion (1 medium)
- 1/2 teaspoon dried marjoram, crushed
- 1/2 teaspoon dried thyme, crushed
- 2 cloves garlic, minced
- 4 cups cut-up vegetables (such as 2-inch pieces of peeled winter squash, carrots, parsnips, and/or green beans)
- 2 tablespoons cold water
- 1 tablespoon cornstarch
Description
Adapt This Beef Pot Roast Recipe To Whatever Fresh Vegetables Are In Season.
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