Beef Pot Roast with Vegetables And Herbs Recipe

Ingredients

• 1 (2 to 3-lb.) boneless beef chuck roast
• 9 small red potatoes, halved (about 1 1/4 lb.)
• 1 1/2 cups fresh baby carrots
• 8 oz. 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