Beef Pot Roast with Vegetables and Herbs

Source: Jan Taylor

1 (2 to 3 pound) boneless beef chuck roast
9 small red potatoes, halved (about 1 1/4 pounds)
1 1/2 cups fresh baby carrots
9 ounces fresh green beans, trimmed
1 red onion, cut into wedges
1 1/2 teaspoons beef flavor instant bouillon
1 teaspoon dried marjoram leaves
1 teaspoon dried thyme leaves
1 teaspoon dried oregano leaves
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper
1/2 cup water

Heat oven to 350 degrees F.

Arrange roast and all vegetables in ungreased 13 x 9-inch (3 quart) baking dish. Sprinkle with all remaining ingredients except water. Pour water over top. Cover with foil.

Bake at 350 degrees F for 2 to 2 1/2 hours or until beef and vegetables are tender. Serve with pan juices.

Makes 6 servings.