Herbed Pot Roast with Vegetables Recipe

Name: Herbed Pot Roast with Vegetables Recipe
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

www.bettycrocker.com

Nothing says home cooking like slow simmered pot roast and vegetables, it's a classic.

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Dutch oven
Chef's knife
Cutting board
Stove
Measuring cup
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Tongs
Wooden spoon
Colander
Peeler

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