Old Fashioned Beef Pot Roast

Old Fashioned Beef Pot Roast

4 lb. Beef chuck roast
2 TBSP flour
1 TBSP cooking oil
2 tsp. Salt
1/2 tsp. Dry Marjoram, crushed
1/4 tsp. Dry Thyme, crushed
1/4 tsp. Dry Basil, crushed
1/4 tsp. Pepper
1/2 onion, sliced
1/2-cup water
1/2 cup dry Red wine
3 medium onions, cut in wedges
1 lb. Carrots, peeled and chopped
8 small potatoes, peeled
1/2-cup water
1/2 tsp. Salt

Rub flour into the meat. Use a Dutch Oven to brown meat all over in hot oil. Season with 2 teaspoons salt, marjoram, thyme, basil and pepper. Add sliced onion, 1/2-cup water and wine. Cover and roast at 350ยบ for 2 hours. Add vegetables and 1/2-cup water. Sprinkle vegetables with 1/2 teaspoon salt; Cover and cook for 1 to 1 1/2 hours, or until the vegetables and meat are tender.

Remove meat and vegetables to a platter and cover with foil. Skim the fat from the pan juices. Add water to the juices to make 1 1/2 cups. Beat together: 1/2-cup water and 4 tablespoons flour. Stir in the juices. Cook over high heat, stirring constantly, until thickened to suit. Season with salt and pepper. Serve with sliced roast and vegetables.