Heat oil in large saucepan. Coat roast with flour and brown in oil on all sides. Season with salt, marjoram, thyme, basil, pepper, onion and garlic powders. Add 1 c. water. Cover cook in oven at 350 for 2 hrs or on top of stove on med. to med.-low for 2 hrs - oven is the best. Add veggies and 1/2 c. water. Sprinkle with 1/2 tsp. salt. Cover and cook till veggies are tender (1-1 1/2 hrs). Remove to warm platter. Skim fat from juices. Combine flour with 1/4 c. water, blend into juices from roast; simmer till thickened and bubbly.
The best pot roast ever. Crock Pot and stove top do not do it justice. For some reason it tastes better coming from the oven.
Ingredients
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4 pounds chuck pot roast
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2 tablespoons flour
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2 teaspoons salt
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1/2 teaspoon marjoram
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1/4 teaspoon Thyme
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1/4 teaspoon basil
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1/4 teaspoon pepper
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1/2 teaspoon onion powder
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1/2 teaspoon garlic powder
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1 cup water
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1 pound carrots, peeled and cut
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1 pound potatoes, peeled and cut
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1/2 teaspoon Salt
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1/2 cup water
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1/4 cup flour
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1/4 cup water
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