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Perfect Pot Roast

1 (4 pound) chuck roast
2 tablespoons vegetable oil
2 tablespoons butter or margarine
3 onions, sliced
1 1/2 cups vegetable or beef broth
8 peppercorns
1 teaspoon crushed thyme
1 teaspoon ground marjoram
1 bay leaf
1 teaspoon salt
1 pound carrots, peeled and cut into 2-inch pieces

8 to10 potatoes, peeled and halved
3 tablespoons all-purpose flour
1/4 cup water

1. Place roast, vegetable oil and butter into a large, heavy-bottomed skillet or saucepan over medium high heat. Brown the roast, turning periodically to brown all side. Reduce heat to medium; continue cooking for 25 minutes.
2. Add vegetable broth, 1 onion (reserve remaining 3), peppercorns, thyme, marjoram, bay leaf, peppercorns, salt and vegetable broth. Cover, reduce heat to low; simmer for 1 1/2 hours.
3. Add carrots, potatoes and the 2 remaining onions and cook for another 30 to 45 minutes or until vegetables are tender.
4. Remove the roast to a serving platter and keep warm.
5. Strain pan juices. Combine flour and water in a small cup or bowl; stir into juices. Cook, stirring constantly, until thickened.
6. Serve gravy with roast.

Makes 10 servings.

Cooking Tip: Refrigerate after serving; slice leftover roast for sandwiches later in the week.

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