Pot Roast

• 1 button round roast (approximately 5 lb.), trimmed
• 2 lb. yellow onions, peeled and divided
• 1 tsp. dried marjoram
• 1 (13 3/4 oz.) can reduced sodium beef broth
• 2 lb. small red potatoes
• 8 or 10 carrots, cut 2 1/2-inch
• 1/4 c. all-purpose flour
• 1/3 cold water
• salt and pepper to taste
• Pam

1. Preheat oven to 350u0b0.
2. Spray roaster with Pam.
3. Braise roast on medium-high heat on all sides in nonstick pan on top of stove (sprayed with Pam) until brown.
4. Place roast in roaster.
5. Reduce heat to medium.
6. Put about 1/2 pound onions in pan.
7. Saut until just brown.
8. Add marjoram and broth; bring to boil.
9. Pour into roaster over roast.
10. Cover roaster and cook approximately 2 hours. Then add remaining onions, potatoes and carrots.
11. Reduce heat to 300u0b0.
12. Recover and cook approximately 1 hour or until vegetables done as desired.
13. In a small bowl, whisk together flour and water. Skim off visible fat from roast; put in pan with flour mixture, whisking until smooth.
14. Bring to boil; reduce heat.
15. Cook 2 minutes or so.
16. Pour over roast and veggies.

yellow onions, marjoram, beef broth, red potatoes, carrots, allpurpose, cold water, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=67829 (may not work)