I have a Betty Crocker Step by step recipe card collection, 1976, I need a recipe for Hearty Roast with Veget.?

I lost the card after I made out my grocery list to make it. In my set it is card #39 in the One Dish Meals section. Please could someone send me that recipe as soon as possible, I think it contained turnip and brussle sprouts, I am not sure though. thank you, susieI have a Betty Crocker Step by step recipe card collection, 1976, I need a recipe for Hearty Roast with Veget.?
Herbed Pot Roast with Vegetables





Prep Time:25 min


Start to Finish:2 hr 50 min


Makes:6 servings








1 beef arm, blade or cross rib pot roast or boneless chuck eye or shoulder roast, 4 pounds


1 1/2 teaspoons chopped fresh marjoram leaves or 1/2 teaspoon dried marjoram leaves


1 teaspoon chopped fresh basil leaves or 1/4 teaspoon dried basil leaves


1 teaspoon salt


1/4 teaspoon pepper


2 garlic cloves, crushed


1/4 cup apple cider


1/4 cup water


5 medium carrots, cut into 2-inch pieces


4 medium turnips, cut into fourths


1 medium onion, cut into fourths


2 medium celery stalks, cut into 1-inch pieces (1 cup)


2 tablespoons chopped fresh parsley


1 medium green bell pepper, cut into 1-inch pieces








1. Trim excess fat from beef. Rub Dutch oven with fat.


2. Cook beef in Dutch oven over medium heat about 10 minutes or until brown.


3. Sprinkle with marjoram, basil, salt, pepper and garlic; add cider and water. Heat to boiling; reduce heat. Cover and simmer 1 1/2 hours.


4. Add vegetables, parsley and, if necessary, 1/4 cup water. Cover and simmer about 45 minutes or until vegetables and beef are tender.





I have a Betty Crocker Step by step recipe card collection, 1976, I need a recipe for Hearty Roast with Veget.?
HEARTY ROAST WITH VEGETABLES





Ingredients





* 3 potatoes, white or yellow-fleshed, peeled and cubed


* 2 red or yellow sweet peppers, cut into 1-inch (2-cm) chunks


* 1 small butternut squash, peeled and cubed


* 1 large Spanish or other sweet onion, cut into 1-inch (2-cm) chunks


* 1 medium zucchini, cut into 1-inch (2 cm) chunks


* 1/2 lb. (250 g) fresh mushrooms, halved if large


* 1/4 cup (50 mL) olive oil


* 2 tbsp. (30 mL) balsamic vinegar


* 2 tbsp. (30 mL) chopped fresh rosemary (or 1 tbsp./15 mL dried)


* 1 tsp. (5 mL) salt


* 1/4 tsp. (1 mL) black pepper





Cooking Instructions





1. Preheat oven to 475 degrees F (250 degrees C).


2. In a large bowl, toss together all the vegetables. Add olive oil, balsamic vinegar, rosemary, salt and pepper and toss again until evenly coated.


3. Arrange in a single layer in a large roasting pan (or baking sheet). If necessary, use two pans to give the vegetables plenty of room to spread out and brown properly. If they're piled up, they'll steam rather than roast.


4. Place in the oven and roast for 35 to 40 minutes, stirring gently two or three times or until vegetables are tender and nicely browned.





Servings: 4 to 6