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4 lb. beef chuck roast
2 tbsp. all-purpose flour
1 tbsp. cooking oil
2 tsp. salt
1/2 tsp. dried marjoram, crushed
1/4 tsp. dried thyme, crushed
1/4 tsp. dried basil, crushed
1/4 tsp. pepper
1/2 onion, sliced
1/2 c. water
1/2 c. dry red wine
3 med. onions, cut in sixths
1 lb. carrots, pared and cut in chunks
1 lb. (about 8) sm. potatoes, pared
1/2 c. water
1/2 tsp. salt

Sprinkle roast lightly with flour; rub in. In Dutch oven, brown meat slowly on all sides in hot oil. Season with the 2 teaspoons salt, the marjoram, thyme, basil and pepper. Add sliced onion, the 1/2 cup water and the wine. Cover and roast in 350 degree oven for 2 hours.

Add vegetables and remaining water; sprinkle vegetables with the 1/2 teaspoon salt. Cover; continue cooking for 1 to 1 1/2 hours more or until meat and vegetables are tender. Remove to platter. Skim fat from pan juices.

Add water to juices to make 1 1/2 cups. In shaker, combine 1/2 cup cold water and 4 tablespoons flour; shake well. Stir into juices; cook, stirring constantly, until gravy bubbles. Season with a little salt and pepper. Simmer 2 to 3 minutes, stirring occasionally. Pass gravy. Makes 6 to 8 servings.

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