Herbed Pot Roast

• 1 (3 lb.) boneless beef rump
• chuck roast
• 1 tbsp. cooking oil
• 1 tsp. salt
• 1 tsp. dried marjoram
• 1 tsp. dried thyme
• 1/2 tsp. dried oregano
• 1/2 tsp. garlic powder
• 1/2 tsp. pepper
• 1 can (10-1/2 oz.) condensed beef broth
• 8 carrots, cut into thirds
• 8 md. potatoes, peeled and quartered
• 1 lg. onion, quartered
• 1 cup water

1. In a Dutch oven, brown roast in oil.
2. Combine the seasonings; sprinkle over meat.
3. Add broth bringing to a boil.
4. Cover and bake at 325F for 2 hours, basting occasionally.
5. Add carrots, potatoes, onion and water.
6. Cover and bake for 1 hour or until vegetables are tender.
7. Thicken pan juices for gravy if desired.

boneless beef rump, chuck roast, cooking oil, salt, marjoram, thyme, oregano, garlic powder, pepper, condensed beef broth, carrots, potatoes, onion, water

Taken from www.foodgeeks.com/recipes/3170 (may not work)