Old-Fashioned Pot Roast - cooking recipe

Ingredients

1 (4 lb.) beef chuck roast
2 tsp. salt
1/4 tsp. dried thyme leaves, crushed
1/4 tsp. pepper
3 medium onions, cut in sixths
1 lb. small potatoes, peeled
1/4 c. all-purpose flour
2 Tbsp. all-purpose flour
1/2 tsp. dried marjoram leaves, crushed
1/4 tsp. dried basil leaves, crushed
1/2 onion, sliced
1 lb. carrots, peeled and cut up
1/2 tsp. salt
snipped parsley

Preparation

Trim excess fat from meat.
In Dutch oven, heat trimmings until 1 tablespoon fat accumulates.
Discard trimmings.
Rub meat with 2 tablespoons flour. Brown the meat in hot fat.
Season with salt, marjoram, thyme, basil and pepper.
Add sliced onion and 1 cup water.
Cover and cook at 350\u00b0 for 2 hours. Add vegetables and 1/2 cup water. Sprinkle with 1/2 teaspoon salt. Cover and cook until meat and vegetables are tender, 1 to 1 1/2 hours.
Remove to warm platter.