1 4 lb beef chuck roast
2 tbs flour
1 tbs olive oil
2 tsp salt
1/2 tsp marjoram
1/4 tsp thyme
1/4 tsp pepper
1/2 onion, sliced
1/2 cups water3 medium carrots, cut in sixths
1 lb carrots, cut in chunks
1 lb small potatoes, cut
in 1/2s
Sprinkle roast lightly with flour, rub in.
In Dutch oven, brown meat slowly on all sides in hot oil. Season with
dry ingredients. Add sliced onion and water.
Cover and roast about 2 hours. Add rest of veggies and another 1/2 cups
water. Cover. Continue cooking for
another 1-1 1/2 hours. To make gravy, skim fat from oven. Add water to juices to make 1 1/2 cup. Heat large skillet
and add juice mixture. Combine 1/2 cup cold water and 1/4 cups flour. Stir well and add to skillet. Cook and stir until thickened
and bubbly. Season with salt and pepper to taste.
