Italian Pot Roast

• 1 (5 lb) chuck roast
• 1 12 cups water
• 2 teaspoons beef base
• 2 bay leaves
• 2 tablespoons dried basil leaves, crushed
• 1 12 tablespoons dried oregano leaves, crushed
• 2 12 teaspoons salt
• 1 teaspoon crushed dried red pepper
• 12 teaspoon garlic powder

1. Heat oil in a large Dutch oven over medium heat and brown roast on all sides.
2. Combine water and remaining ingredients, mixing well.
3. Pour over roast; bring to a boil.
4. Cover and reduce heat.
5. Simmer for 3 hours or until tender.
6. Let cool slightly; cover and chill.
7. Remove roast from broth; cut into very thin slices.
8. Return meat to broth; cook over medium heat until thoroughly heated.
9. Remove bay leaves and serve.

chuck roast, water, beef base, bay leaves, basil, oregano, salt, red pepper, garlic

Taken from www.food.com/recipe/italian-pot-roast-11967 (may not work)