6 lb. beef roast (blade roast, eye of round, or rump roast roasting pan)
1 tsp. salt
1 tbsp. parsley flakes
1 tbsp. basil leaves
1 tsp. minced garlic (divided 1/2 tsp. each)
3 quartered onions, 6 potatoes and 8 carrots
1/2 whole onion, chopped
1/2 tsp. black pepper
2 tbsp. olive oil (or your choice)
2 bay leaves

Heat pan and oil, chopped onion, 1/2 teaspoon garlic. Rub roast with remaining seasons except the onions and garlic and bay leaves. Brown roast on both sides, then add just enough water to come on top edge of roast cut or quarter vegetables and add to pot cover and put in oven at 350 degrees for two hours or until done to your liking. Remove vegetables and meat make a gravy if you like. Cut the meat in thin strips across the grain it will more tender and go a long way for those surprise guests and the leftovers will make good sandwiches for your bedtime snacks.