CLYDE AND DECIE MASON

HERBED POT ROAST                  

1 BONELESS BEEF RUMP ROAST 3 TO 3 1/2 LBS

1 TABLESPOON COOKING OIL

1 TEASPOON SALT

1 TEASPOON DRIED MARJORAM

1 TEASPOON DRIED THYME

1/2 TEASPOON DRIED OREGANO

1/2 TEASPOON DRIED OREGANO

1/2 TEASPOON GARLIC POWDER

1/2 TEASPOON PEPPER

1 CAN (10 1/2 OUNCES) CONDENSED BEEF BROTH

8 CARROTS CUT INTO THIRDS

8 MEDIUM POTATOES PEELED AND QUARTERED

1 LARGE ONION QUARTERED

1 CUP WATER.

IN DUTCH OVEN, BROWN ROAST IN OIL.  COMBINE THE SEASONINGS: SPRINKLE OVER MEAT.  ADD BROTH AND BRING TO A BOIL.  COVER AND BAKE AT 325 DEGREES FOR 2 HOURS, BASTING OCCASIONALLY, OR UNTIL VEGETABLES ARE TENDER. - THICKEN PAN JUICES FOR GRAVY IF DESIRED.