4 lb. beef arm, blade or cross rib pot roast or boneless chuck eye or shoulder roast
1 1/2 tsp. snipped fresh or 1/2 tsp. dried marjoram
1 tsp. snipped fresh or 1/4 tsp. dried basil
1 tsp. salt
1/4 tsp. pepper
2 cloves garlic, crushed
1/4 c. apple cider
1/4 c. water
5 med. carrots, cut into 2 inch pieces
4 med. turnips, cut into fourths or red potatoes
1 med. onion, cut into fourths
1 c. 1 inch pieces celery
1 green bell pepper, cut into 1 inch pieces
2 tbsp. snipped fresh parsley

Trim excess fat from beef roast. Rub Dutch oven with fat. Cook beef over medium heat about 10 minutes or until brown. Sprinkle with marjoram, basil, salt, pepper and garlic; add cider and water. Heat to boiling; reduce heat. Cover and simmer 1 1/2 hours. Add vegetables, parsley and, if necessary, 1/4 cup water. Cover and simmer about 45 minutes or until vegetables and beef are tender. 6 servings.

NOTE: Meat improves in flavor and texture if it's prepared a day in advance, refrigerate overnight, reheated and sliced.