Pot Roast - cooking recipe

Ingredients

1 button round roast (approximately 5 lb.), trimmed
2 lb. yellow onions, peeled and divided
1 tsp. dried marjoram
1 (13 3/4 oz.) can reduced sodium beef broth
2 lb. small red potatoes
8 or 10 carrots, cut 2 1/2-inch
1/4 c. all-purpose flour
1/3 cold water
salt and pepper to taste
Pam

Preparation

Preheat oven to 350\u00b0.
Spray roaster with Pam.
Braise roast on medium-high heat on all sides in nonstick pan on top of stove (sprayed with Pam) until brown.
Place roast in roaster.
Reduce heat to medium.
Put about 1/2 pound onions in pan.
Saut until just brown.
Add marjoram and broth; bring to boil.
Pour into roaster over roast.
Cover roaster and cook approximately 2 hours. Then add remaining onions, potatoes and carrots.
Reduce heat to 300\u00b0.
Recover and cook approximately 1 hour or until vegetables done as desired.
In a small bowl, whisk together flour and water. Skim off visible fat from roast; put in pan with flour mixture, whisking until smooth.
Bring to boil; reduce heat.
Cook 2 minutes or so.
Pour over roast and veggies.