Old - Fashioned Beef Pot Roast

• 4 pounds beef chuck roast
• 2 tablespoons all purpose flour
• 1 tablespoon cooking oil
• 2 teaspoons salt
• 1/2 teaspoon marjoram dried, crushed
• 1/4 teaspoon dried thyme crushed
• 1/4 teaspoon dried basil crushed
• 1/4 teaspoon pepper
• 1/2 onion sliced
• 1/2 cup water
• 1/2 cup dry red wine
• onions 3 med., cut in sixths
• 1 pound carrots pared and cut in chunks
• potatoes 1 pound, about 8 sm., pared
• 1/2 cup water
• 1/2 teaspoon salt

1. Sprinkle roast lightly with flour; rub in. In Dutch oven, brown meat slowly on all sides in hot oil. Season with the 2 teaspoons salt, the marjoram, thyme, basil and pepper. Add sliced onion, the 1/2 cup water and the wine. Cover and roast in 350 degree oven for 2 hours.
2. Add vegetables and remaining water; sprinkle vegetables with the 1/2 teaspoon salt. Cover; continue cooking for 1 to 1 1/2 hours more or until meat and vegetables are tender. Remove to platter. Skim fat from pan juices.
3. Add water to juices to make 1 1/2 cups. In shaker, combine 1/2 cup cold water and 4 tablespoons flour; shake well. Stir into juices; cook, stirring constantly, until gravy bubbles. Season with a little salt and pepper. Simmer 2 to 3 minutes, stirring occasionally. Pass gravy. Makes 6 to 8 servings.

chuck roast, flour, cooking oil, salt, marjoram dried, thyme, pepper, onion, water, red wine, onions, carrots, potatoes, water, salt

Taken from www.yummly.com/recipe/Old---Fashioned-Beef-Pot-Roast-1667478 (may not work)