Herbed Pot Roast With Vegetables - cooking recipe

Ingredients

4 lb. beef roast (arm, blade, cross rib, boneless chuck or shoulder will do)
1/2 tsp. dried marjoram
1/4 tsp. dried basil
1 tsp. salt
1/4 tsp. pepper
2 cloves garlic, crushed
1/4 c. apple cider
1/4 c. water
5 medium carrots, 2 inch pieces
4 medium turnips
1 onion in fourths
1 c. celery
1 bell pepper, 1 inch pieces
2 Tbsp. chopped fresh parsley

Preparation

Trim excess fat from roast if necessary.
Rub Dutch oven with fat.
Cook beef over medium heat until brown.
Sprinkle with herbs; 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.
Makes 6 servings.