Egg & Toast

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Herbed Pot Roast with Vegetables From the kitchen of trey

From Whole Foods for the Whole Family

  • 1 3 to 4-lb beef roast
  • 1 to 2 T butter
  • 4 or 5 mushrooms, sliced
  • Pepper, garlic powder & paprika to taste
  • 1 small onion, chopped
  • ¼ t. basil
  • ½ t. thyme
  • ½ to ¾ c. water
  • 1 t. oregano
  • 1 t. marjoram
  • 10 large carrots, cut into quarters
  • 10 small potatoes, cut into quarters
  • 2 to 3 T. cornstarch

Sprinkle roast with seasonings. Place in large baking dish; dot with butter. Add mushrooms, onion and ½ to ¾ c. water (or wine). Bake, covered, at 325˚ for 2 ½ to 3 hours, adding water as needed. Add carrots and potatoes. Bake, covered, for 30 to 45 minutes or until tender. Remove roast and vegetables to warm platter. Stir mixture of cornstarch and a small amount of water into cooking liquid. Cook until thickened, stirring constantly. Serve with roast. Yield: 8 servings.

May substitute red wine or consommé for cooking water. I also sometimes substitute a couple cloves of crushed garlic or garlic granules for the garlic powder, which I don’t like, and arrowroot powder for the cornstarch.

This was Aaron’s request for his birthday dinner for years.

This card was lovingly borrowed from kelpiep