Herbed Pot Roast

• 1 boneless beef rump or chuck roast (3 to 3-1/2 pounds)
• 1 tablespoon canola oil
• 1 teaspoon salt
• 1 teaspoon dried marjoram
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon pepper
• 1 can (10-1/2 ounces) condensed beef broth, undiluted
• 8 medium carrots, cut into thirds
• 8 medium potatoes, peeled and quartered
• 1 large onion, quartered
• 1 cup water

1. In a Dutch oven over medium heat, brown roast in oil on all sides. Combine seasonings; sprinkle over meat. Add broth and bring to a boil.
2. Cover and bake at 325u0b0 for 2 hours, basting occasionally. Add the carrots, potatoes, onion and water.
3. Cover and bake for 1 hour longer or until beef and vegetables are tender. Thicken pan juices for gravy if desired.

beef rump, canola oil, salt, marjoram, thyme, oregano, garlic, pepper, condensed beef broth, carrots, potatoes, onion, water

Taken from www.tasteofhome.com/recipes/herbed-pot-roast/ (may not work)