->Pot Roast 36 <-

3 lb chuck roast

2 garlic clove, minced

1 T Worcestershire sauce

1 T marjoram

2 onion, chopped

16 oz tomato, stewed

8 oz water

2 T oil

salt

pepper

flour

Saute onion and garlic with oil in the cooking pot until transparent.

Season the roast with salt and pepper and then dredge (lightly) in

flour. Brown the roast (on top of the onions and garlic) in the

10 minutes

add the stewed tomatoes, water and Worcestershire sauce. Sprinkle

4 for about 5 hrs.

When done, puree the remaining tomatoes, juices and onions, return

to pan, add thickener for gravy.