Beef Pot Roast

By MnM_Ventures

Ingredients

• 4 lb. beef chuck roast
• 2 tbsp. all-purpose flour
• 1 tbsp. cooking oil
• 2 tsp. salt
• 1/2 tsp. dried marjoram, crushed
• 1/4 tsp. dried thyme, crushed
• 1/4 tsp. dried basil, crushed
• 1/4 tsp. pepper
• 1/2 onion, sliced
• 1/2 c. water
• 1 tablespoon worchestershire
• 1/2 c. dry red wine
• 1 (8 ounce) can tomato sauce
• 3 med. onions, cut in sixths
• 1 lb. carrots, pared and cut in chunks
• 1 lb. (about 8) sm. potatoes, pared
• 1/2 c. water
• 1/2 tsp. salt

Details

Servings 6

Preparation

Step 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.

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.

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.