| | Directions | | Sprinkle roast lightly with flour; rub in. In Dutch oven, heat oil and brown meat slowly on all sides. Mix together 2 teaspoons salt, marjoram, thyme, basil and pepper. Season roast with the mixture on all sides. Add sliced onion, placing it on top of roast meat and add 1 cup water. Cover and cook roast at 350° for 2 hours. Add cut up onions, carrots and potatoes and 1/2 cup water; sprinkle vegetables with 1/2 teaspoon salt. Cover and continue cooking for 1 to 1 1/2 hours or until tender. If water cooks down, add a little more so there will be some juice for gravy. To make gravy, combine 1/4 cup flour and 3/4 cup cold water. Stir into juices in Dutch oven and cook, carefully stirring, until thickened and bubbly and hot. If more seasoning is needed, season to taste with salt and pepper. Simmer 2 to 3 minutes, stirring occasionally. |
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| Ingredients | | - |  | 4 pounds Beef Chuck Roast |
| - | | 1 tablespoon oil |
| - | | 1/2 teaspoon crushed dried marjoram |
| - | | 1/4 teaspoon crushed dried basil |
| - | | 1/2 onion, sliced (medium) |
| - | | 1 pound carrots, pared and cut into chunks |
| - | | 1 1/2 cups water, divided |
| - | | 3/4 cup cold water for gravy |
| - | | 2 tablespoons flour |
| - | | 2 1/2 teaspoons salt, divided |
| - | | 1/4 teaspoon crushed dried thyme |
| - | | 1/4 teaspoon pepper |
| - | | 3 onions, cut into sixths (medium) |
| - | | 1 pound small potatoes, pared |
| - | | 1/4 cup flour for gravy |
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