Beef Vegetable Casserole

• 1 Tbsp. margarine
• 3 lb. boneless chuck roast, cut in 3/4-inch slices
• salt and pepper
• 1/2 tsp. crumbled marjoram leaves
• 1 (10 1/2 oz.) can cream of mushroom soup
• 6 medium potatoes, peeled and cut in 1/2-inch slices
• 4 large carrots, peeled and sliced diagonally
• 6 small onions
• chopped parsley

1. Brown the meat in a skillet with the margarine, adding meat slices a few at a time and browning on both sides.
2. Season with salt, pepper and marjoram; transfer to a 3 to 4-quart casserole. Add vegetables.
3. Add soup to the skillet to loosen pan drippings; add 2 cans of water to this.
4. Pour over the meat and vegetables. Cover tightly and bake at 325u0b0 for 2 1/2 hours.
5. Sprinkle with parsley.

margarine, boneless chuck roast, salt, marjoram leaves, cream of mushroom soup, potatoes, carrots, onions, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=683214 (may not work)