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Ingredients

• 3 to 4 pound beef arm or possibly blade pot roast
• 3 tbsp. flour
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 3 tbsp. drippings
• 1 beef bouillon cube
• 1/2 c. warm water
• 2 bay leaves
• 1/2 teaspoon marjoram
• 1/2 teaspoon garlic salt
• 1/2 teaspoon parsley flakes
• 1/4 teaspoon basil
• Flour for gravy, if you like

Description

Combine Flour, Salt And Pepper. Dredge Pot Roast In Seasoned Flour. Brown In Drippings. Dissolve Bouillon Cube In Warm Water. Add In Bouillon, Bay Leaves, Marjoram, Garlic Salt,…

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