Recipe - Herbed Pot Roast

1 3 pound boneless beef rump
or chuck roast
1 tablespoon Cooking oil
1 teaspoon Salt
1 teaspoon Dried marjoram
1 teaspoon Dried thyme
One half teaspoon Dried oregano
One half teaspoon Garlic powder
One half teaspoon Pepper
1 101/2ozcan condensed beef
broth
8 Carrots; cut into thirds
8 md Potatoes; peeled and
quartered
1 lg Onion; quartered
1 cup Water

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

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