Herbed Pot Roast Recipe

• 3 to 4 pound beef arm roast or possibly chuck roast
• 3 tbsp. flour
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 3 tbsp. salad oil
• 1 beef bouillon cube or possibly 1 teaspoon instant beef bouillon
• 1/2 c. warm water
• 2 bay leaves
• 1/2 teaspoon dry marjoram leaves
• 1/2 teaspoon dry basil leaves
• 1/2 teaspoon garlic salt
• 1/2 teaspoon dry parsley flakes

1. Combine flour, salt and pepper in large plastic bag.
2. Shake mix.
3. Dredge pot roast in seasoned flour.
4. Heat salad oil in Dutch oven.
5. Brown pot roast on both sides on medium heat.
6. Dissolve bouillon in warm water.
7. Add in bay leaves, marjoram, basil, garlic salt and parsley flakes.
8. Pour over pot roast.
9. Cover tightly, simmer gently for 2 1/2 to 3 hrs till meat is tender.
10. Add in vegetables, carrots, onions, potatoes, the last hour of cooking.
11. Remove bay leaves and serve.

beef, flour, salt, pepper, salad oil, instant beef bouillon, warm water, bay leaves, marjoram leaves, basil, garlic salt, parsley flakes

Taken from cookeatshare.com/recipes/herbed-pot-roast-24403 (may not work)