1 3 or 4 lb. chuck roast
2 tsp. beef bouillon
1 cup water
Cavender's Greek Seasoning*
Zack's grilling spice*
Worcestershire sauce
garlic salt with parsley
1 tablespoon brown sugar
potatoes, carrots and onions

Mix 2 teaspoons of beef bouillon, boiled in 1 cup of water to make broth, Cavender's Greek Seasoning* to taste, grilling spice by Zach's Spice* company, Worcestershire sauce, little garlic salt with parsley.

Rub about a tablespoon of brown sugar on both sides and pierce the steak on each side with a fork several times. Put a can of sliced stewed tomatoes on top, too.

Put in a roaster pan with cut up potatoes, carrots and onions.

Roast in oven on 325°F for 3 hours. Let brown during the first hour, then cover with aluminum foil during the last 2 hours.

*Cooks Note: Use any Mediterranean style seasoning, such as basil, oregano, thyme, etc. If no grilling spice is available, use a pinch of ground cumin, cayenne pepper, celery seed, paprika and garlic powder.

Submitted by: J.C.