1 4-lb boneless chuck roast
1/2 tsp salt
1 tsp black pepper
1/2 cup flour
2 tbsp shortening
2 tsp fresh oregano, chopped
1 tsp fresh marjoram, chopped
2 bay leaves
2 tbsp tomato paste
4 cups water or beef stock

Chuck Roast

1. Season meat with salt and pepper and dredge in flour. Brown on all sides in hot shortening in large skillet.
2. Add remaining ingredients and simmer covered for about 2 hours or until done.
3. Use liquid as sauce. If desired, add carrots, celery, mushrooms and potatoes in the last 1/2 hour of cooking. Cook at 325 degrees F.