Roast Beef Recipes

Ingredients:

• 3 lb beef chuck or shoulder roast
• 16 oz can seasoned stewed tomatos
• 2 cups cubed potatos
• 2 cups baby carrots
• 1 cup diced onion
• 2 Tbsp minced garlic
• 1 cup green beans
• 1 cup diced celery
• 2 tsp dried rosemary
• 2 tsp dried thyme
• 2 tsp dried sage
• 1 1/2 tsp dried cumin
• 1 pinch dried dill
• 1/2 cup beef broth
• 1 pinch salt and pepper

Steps:

1. Place all the veggies and 1/2 the rosemary, sage, thyme, salt and pepper and the beef broth and water in a bowl. Combine well.
2. Rub the rest of the herbs, salt and pepper and all the cumin all over the roast. Set the roast in the middle of a large roasting pan.
3. Pour veggies and broth mixture all around the roast slowly, spreading it evenly.
4. Pour the stewed tomatoes over the top of the roast, keeping it as much on top of the roast as you can.

5. Roast in the oven for 2 hours, or until all veggies are tender and roast is cooked through and easy to pull apart with a fork.

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