Pot Roast

Preheat oven to 350

Peel and chop:

• garlic, 4 cloves crushed
• parsley, chopped fresh 1/2 cup

Add to 9x13 pan:

• beef broth, 2 cups or 1 can
• pepper, 1/2 tsp
• marjoram, 1 tsp
• thyme, 1 tsp
• oregano, 1/2 tsp

Fry in skillet on medium-high to sear:

• chuck or rump roast, 2 - 4 pounds

Dump seared roast into 9x13 pan and cover with garlic and parsley. Cover with foil and put into preheated oven.

Chop:

• potatoes, 8 small, halved
• carrots, 8, in fourths
• onions, 8 small
• sweet potatoes, if you like

After roast has cooked 1.5 hours, flip it and cook another 1 hour.

Then add vegetables and cook 1.5 hours more.