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Rachael Ray's 30-Minute Healthy Recipes

Herbed Chuck Roast and Veggies - Crock Pot


*1 tsp dried oregano
*1 tsp dried basil
*1 tsp fennel seeds, crushed
*1 tsp pepper
*1/2 tsp salt
*1/2 tsp dried thyme
*2 (1 1/2 lb.) boneless beef chuck roasts
*4 carrots cut into pieces
*3 potatoes, peeled and cut into pieces
*1 onion, sliced
*2/3 C of beef broth
*2 Tbsp quick cooking tapioca
*2 Tbsp tomato paste
*2 tsp minced garlic


1. Mix together the first six seasonings and rub over the roasts well.
2. Place the remaining ingredients into the crock pot.
3. Top with the seasoned roasts, cover and cook on high 6 hours or until tender.


The simplicity of this recipe is what makes it so good. Just using basic veggies like potatoes, carrots, and onion really helps set off the wonderful combination of herbs. I think the crock pot was invented just for pot roasts!

If you're using fresh herbs, the substitution formula is 1 teaspoon dried = 1 Tablespoon fresh.

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