Ingredients
1 boneless beef rump or chuck roast (3 to 3-1/2 pounds)1 tablespoon canola oil1 teaspoon salt1 teaspoon dried marjoram1 teaspoon dried thyme1/2 teaspoon dried oregano1/2 teaspoon garlic powder1/2 teaspoon pepper1 can (10-1/2 ounces) condensed beef broth, undiluted8 medium carrots, cut into thirds8 medium potatoes, peeled and quartered1 large onion, quartered1 cup water
Preparation
Combine seasonings; sprinkle over meat. Add broth and bring to a boil.
Cover and bake at 325° for 2 hours, basting occasionally. Add the carrots, potatoes, onion and water.
Cover and bake for 1 hour longer or until beef and vegetables are tender. Thicken pan juices for gravy if desired.
