Herbed Pot Roast With Veggies Ingredients 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 Directions Trim excess fat from beef. Rub Dutch oven with fat. Cook beef in Dutch oven over medium heat about 10 minutes or until brown. Sprinkle with marjoram, basil, salt, pepper and garlic; add cider and water. Heat to boiling; reduce heat. Cover and simmer 1 1/2 hours. Add vegetables, parsley and, if necessary, 1/4 cup water. Cover and simmer about 45 minutes or until vegetables and beef are tender. Back