OLD FASHIONED BEEF POT

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OLD FASHIONED BEEF POT
ROAST
1 4 lb beef chuck roast
2 tbs flour
1 tbs olive oil
2 tsp salt
1/2 tsp marjoram
1/4 tsp thyme
1/4 tsp pepper
1/2 onion, sliced
1/2 cups water3 medium carrots, cut in sixths
1 lb carrots, cut in chunks
1 lb small potatoes, cut in 1/2s
Sprinkle roast lightly with flour, rub in. In Dutch
oven, brown meat slowly on all sides in hot oil.
Season with dry ingredients. Add sliced onion and
water. Cover and roast about 2 hours. Add rest of
veggies and another 1/2 cups water. Cover.
Continue cooking for another 1-1 1/2 hours. To
make gravy, skim fat from oven. Add water to juices
to make 1 1/2 cup. Heat large skillet and add juice
mixture. Combine 1/2 cup cold water and 1/4 cups
flour. Stir well and add to skillet. Cook and stir until
thickened and bubbly. Season with salt and pepper
to taste.