3 to 4 lb. beef arm or blade pot roast
3 tbsp. flour
1 tsp. salt
1/8 tsp. pepper
3 tbsp. drippings
1 beef bouillon cube
1/2 c. hot water
2 bay leaves
1/2 tsp. marjoram
1/2 tsp. garlic salt
1/2 tsp. parsley flakes
1/4 tsp. basil
Flour for gravy, if desired

Combine flour, salt and pepper. Dredge pot roast in seasoned flour. Brown in drippings. Dissolve bouillon cube in hot water. Add bouillon, bay leaves, marjoram, garlic salt, parsley flakes and basil to meat. Cover tightly and cook slowly 3 to 3 1/2 hours or until meat is tender. Discard bay leaves. Thicken cooking liquid with flour for gravy. Serves 6 to 8.