Old - Fashioned Beef Pot Roast

Photo: flickr user avlxyz

Ingredients

4 pounds beef chuck roast

2 tablespoons all-purpose flour

1 tablespoon cooking oil

2 teaspoons salt

1/2 teaspoon dried marjoram, crushed

1/4 teaspoon dried thyme, crushed

1/4 teaspoon dried basil, crushed

1/4 teaspoon pepper

1/2 onion, sliced

1/2 cup water

1/2 cup dry red wine

3 med. onions, cut in sixths

1 pound carrots, pared and cut in chunks

1 pound (about 8) sm. potatoes, pared

1/2 cup water

1/2 teaspoon salt

Preparation

Sprinkle roast lightly with flour; rub in. In Dutch oven, brown meat slowly on all sides in hot oil. Season with the 2 teaspoons salt, the marjoram, thyme, basil and pepper. Add sliced onion, the 1/2 cup water and the wine. Cover and roast in 350 degree oven for 2 hours.

Add vegetables and remaining water; sprinkle vegetables with the 1/2 teaspoon salt. Cover; continue cooking for 1 to 1 1/2 hours more or until meat and vegetables are tender. Remove to platter. Skim fat from pan juices.

Add water to juices to make 1 1/2 cups. In shaker, combine 1/2 cup cold water and 4 tablespoons flour; shake well. Stir into juices; cook, stirring constantly, until gravy bubbles. Season with a little salt and pepper. Simmer 2 to 3 minutes, stirring occasionally. Pass gravy. Makes 6 to 8 servings.