Chuck Roast with Herbs
2 pound Chuck Roast
1/4 cup flour
1/4 teaspoon salt
1/2 teaspoon pepper
Vegetable cooking spray
1 teaspoon fresh oregano, chopped
1/2 teaspoon fresh marjoram, chopped
1 bay leaf
1 tablespoon tomato paste
2 cups water or low sodium beef broth
2 carrots, sliced in 1 inch pieces
2 celery stalks, sliced in 1 inch pieces
2 medium potatoes, quartered
1 medium onion, quartered
Season meat with salt and pepper then dredge in flour. Brown all sides in a large skillet sprayed with vegetable cooking spray. Add remaining ingredients except vegetables and simmer covered for about 1 1/2 hours. Add vegetables and continue cooking covered for about 1/2 hour or until vegetables and meat are tender. Use liquid as sauce if desired.
Glen's Place
