Recipe - Beef Pot Roast With Vegetables And Herbs (9 Points)

3 pound Beef; trimmed, boneless *
1 One fourth pound Red potatoes; halved (9)
1 One half cup Baby carrots; fresh
8 ounce Green beans; fresh, trimmed
1 Red onion; cut into wedges
1 One half teaspoon Beef bouillon granules;
instant bouillon
1 teaspoon Dried marjoram; leaves
1 teaspoon Dried thyme; leaves
1 teaspoon Dried oregano; leaves
One half teaspoon Garlic powder
One half teaspoon Salt
One fourth teaspoon Coarsely ground pepper;
black
One half cup Water

* original recipe called for boneless beef chuck, I used well trimmed
round roast.

Heat oven to 350 Degree F. Arrange roast and all vegetables in
ungreased 13x9 inch (3 quart) baking dish. Sprinkle with all
remaining ingredients except water. Pour water over top. Cover with
foil.

Bake at 350 Degree F. oven for 2 to 2One half hours or until beef and
vegetables are tender. Serve with pan juices.

Serves 6

Nutritional Information per serving (1/6th of recipe) as per recipe
booklet Calories 450 (Calories form fat 100); Total Fat 11g;
Cholesterol 125mg; Sodium 510mg; Total Carbohydrate 42g; Dietary
Fiber 6g; Sugars 5g; Protein 46g. Dietary Exchanges: 2One half Starch, 1
Vegetable, 4 Lean Meat. WW Points 9

Type into MC, WW Points added (06/06/99) by hdeacey@sympatico.ca

Recipe by: Pillsbury Casseroles October 1998

Posted to EATLF Digest by "Helen Deacey" hdeacey@sympatico.ca on
Jun 6, 1999, converted by MM_Buster v2.0l.