Old-Fashioned Pot Roast

• 1 (4 lb.) beef chuck roast
• 2 tsp. salt
• 1/4 tsp. dried thyme leaves, crushed
• 1/4 tsp. pepper
• 3 medium onions, cut in sixths
• 1 lb. small potatoes, peeled
• 1/4 c. all-purpose flour
• 2 Tbsp. all-purpose flour
• 1/2 tsp. dried marjoram leaves, crushed
• 1/4 tsp. dried basil leaves, crushed
• 1/2 onion, sliced
• 1 lb. carrots, peeled and cut up
• 1/2 tsp. salt
• snipped parsley

1. Trim excess fat from meat.
2. In Dutch oven, heat trimmings until 1 tablespoon fat accumulates.
3. Discard trimmings.
4. Rub meat with 2 tablespoons flour. Brown the meat in hot fat.
5. Season with salt, marjoram, thyme, basil and pepper.
6. Add sliced onion and 1 cup water.
7. Cover and cook at 350u0b0 for 2 hours. Add vegetables and 1/2 cup water. Sprinkle with 1/2 teaspoon salt. Cover and cook until meat and vegetables are tender, 1 to 1 1/2 hours.
8. Remove to warm platter.

chuck roast, salt, thyme, pepper, onions, potatoes, allpurpose, flour, marjoram, basil, onion, carrots, salt, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=580706 (may not work)