1 (3 lb.) beef brisket, pot roast or rump roast
Flour seasoned with garlic powder and onion powder
2 cans Campbell's Golden mushroom soup
3 whole carrots
1 whole red pepper
4 lg. potatoes, quartered
1 bunch broccoli
1/2 tsp. thyme
1/2 tsp. marjoram
Salt and pepper

Wash off the meat and coat it with flour which has been seasoned with a little garlic powder and onion powder. Brown the meat on both sides in a large Dutch oven pan. When it's brown, add the carrots, pepper and potatoes. By the way, leave the skin on the potatoes because the skin is rich in vitamins.

Wash the broccoli, trim only the bottom inch of the stalks. Cut the florets into long 3 inch pieces and the remaining stalk into 2 inch pieces.

Put all the vegetables into the pot. In a separate bowl pour in the two cans of soup, and add two cans of water. To this mixture add the thyme, marjoram, then salt and pepper to taste.