Hearty Roast And Vegetables - cooking recipe

Ingredients

2 1/2 to 3 lb. beef chuck roast
1 tsp. seasoned salt
1/2 tsp. dried marjoram leaves
1/4 tsp. celery seed
1/4 tsp. pepper
1 clove garlic, finely chopped
1/2 c. water
1 (10 oz.) pkg. frozen Brussels sprouts
4 medium carrots, cut into 3 x 1/2-inch strips
2 medium potatoes, cut into 1-inch slices
2 medium turnips, cut into eighths
1 medium onion, sliced
1/2 tsp. salt

Preparation

Trim excess fat from beef. Rub Dutch oven with fat cut from beef; cook beef in Dutch oven until brown. Sprinkle with seasoned salt, marjoram, celery seed, pepper and garlic; add water. Heat to boiling; reduce heat. Cover and simmer 1 1/2 hours.