Pot Roast with Fall Vegetables
Ingredients
- ½ tsp. dried thyme
- salt and pepper
- 1 boneless beef chuck or bottom round roast
- 2 tbsp. olive oil
- 2 medium onions
- 2 clove garlic
- 1 can beef broth
- 2 c. water
- 2 tsp. Worcestershire sauce
- 1 bay leaf
- 2 lb. all-purpose potatoes
- 1 lb. carrots
- 2 lb. green beans
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