6 lb. round, rump or sirloin roast
3 lg. sliced onions
1 tbsp. salt
Pepper
Marjoram
1 lg. carrot
1/2 tsp. salt
1/2 tsp. garlic, minced
1/2 tsp. Italian seasoning
1/4 tsp. basil
1/2 tsp. oregano

Place roast in roasting pan. Fill pan half full of water. Sprinkle with salt and pepper and marjoram. Lay onion slices over roast and in water. Slice carrots into water. Cover. Bake at 350 degrees for 3-4 hours until done. Refrigerate roast in juice overnight.

Next day, slice roast. Bring juice to boil. Remove onion and carrot. Add remaining seasonings and simmer 5 minutes. Carefully lay sliced meat in juice. Spoon juice over meat. Cover, heat at 350 degrees.