3 to 4 lb. beef arm roast or chuck roast
3 tbsp. flour
1 tsp. salt
1/8 tsp. pepper
3 tbsp. salad oil
1 beef bouillon cube or 1 tsp. instant beef bouillon
1/2 c. hot water
2 bay leaves
1/2 tsp. dried marjoram leaves
1/2 tsp. dried basil leaves
1/2 tsp. garlic salt
1/2 tsp. dried parsley flakes

Combine flour, salt and pepper in large plastic bag. Shake mix. Dredge pot roast in seasoned flour. Heat salad oil in Dutch oven. Brown pot roast on both sides on medium heat.

Dissolve bouillon in hot water. Add bay leaves, marjoram, basil, garlic salt and parsley flakes. Pour over pot roast.

Cover tightly, simmer gently for 2 1/2 to 3 hours until meat is tender. Add vegetables, carrots, onions, potatoes, the last hour of cooking. Remove bay leaves and serve.