3-4 lb. arm or blade roast
3 tbsp. flour
1 tsp. salt
1/8 tsp. seasoned pepper
3 tbsp. oil
1/2 tsp. parsley flakes
1/4 tsp. basil
Garlic slivers
2 beef bouillon cubes
1 c. hot water
2 bay leaves
1/4 tsp. marjoram
1/2 tsp. garlic salt

Insert slivers in slots in meat. Combine flour, salt and pepper, dredge meat in flour mixture. Dissolve cubes in hot water, add bay leaves, marjoram, salt, parsley flakes and basil; mix. Pour over browned roast. Add additional water down side as needed. Cover tight and cook slowly, 3 to 3 1/2 hours. Remove meat, discard bay leaves. Thicken liquid with flour for gravy. 6 to 8 servings.