4 pound boneless chuck roast
1/2 teaspoon salt
1 teaspoon black pepper
1/2 cup flour
2 tablespoons shortening
2 teaspoons fresh oregano, chopped
1 teaspoon fresh marjoram, chopped
2 bay leaves
2 tablespoons tomato paste
4 cups water or beef stock

Preparation Instructions:

1. Season meat with salt and pepper and dredge in flour.

2. Brown on all sides in hot shortening in large skillet.

3. Add remaining ingredients and simmer covered for about two hours or until done.

4. Use liquid as sauce; if desired, add carrots celery, mushrooms and potatoes in the last 1/2 hour of cooking.

5. Cook at 325 degrees. Serves 6.