1/4 of a 3 lb. boneless beef chuck pot roast, cut 2 inches thick
1 can beef broth
2 tsp. Worcestershire sauce
1/4 tsp. dried basil or dried marjoram, crushed
Dash of pepper
1 clove garlic, minced
6 baby carrots, cut into halves
1 med. potato, peeled & quartered
1 med. onion, cut into eights
2 tbsp. water
1 tbsp. flour

Trim excess fat from pot roast. In a 1 quart casserole stir broth, Worcestershire sauce, basil or marjoram, pepper, and garlic. Add pot roast and cook covered on 100% power (high) about 3 minutes or until the liquid is boiling. Cook, covered, on 50% power (medium) for 20 minutes more. Turn pot roast over and add carrots, potato, and onion. Cook, covered, on medium for 10 to 20 minutes or until meat is done and vegetables are tender, spooning liquid over meat and vegetables once or twice during cooking. Remove meat and vegetables from the casserole, reserving juices in the casserole, keeping meat and vegetables warm. For gravy, carefully pour reserved juices into a 1 cup measure. Skim fat from reserved juices. If necessary, add additional water to reserved juices to make 1/2 cup total liquid. Return liquid to the casserole.

Stir together 2 tablespoons of water and flour and stir into liquid in casserole. Cook uncovered, on high for 1 to 2 minutes or until thickened and bubbly, stirring every minute. Thinly slice the meat and arrange meat and vegetables on 2 serving plates. Spoon gravy over the meat. Spoon gravy over the meat. Garnish with sprigs of fresh marjoram, if desired.