Beef Vegetable Casserole - cooking recipe

Ingredients

1 Tbsp. margarine
3 lb. boneless chuck roast, cut in 3/4-inch slices
salt and pepper
1/2 tsp. crumbled marjoram leaves
1 (10 1/2 oz.) can cream of mushroom soup
6 medium potatoes, peeled and cut in 1/2-inch slices
4 large carrots, peeled and sliced diagonally
6 small onions
chopped parsley

Preparation

Brown the meat in a skillet with the margarine, adding meat slices a few at a time and browning on both sides.
Season with salt, pepper and marjoram; transfer to a 3 to 4-quart casserole. Add vegetables.
Add soup to the skillet to loosen pan drippings; add 2 cans of water to this.
Pour over the meat and vegetables. Cover tightly and bake at 325\u00b0 for 2 1/2 hours.
Sprinkle with parsley.