Herbed Pot Roast

1 boneless beef rump or chuck roast (3 to 3-1/2 pounds)
1 tablespoon vegetable oil
1 teaspoon salt
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1 can (10-1/2 ounces) condensed beef broth, undiluted
8 medium carrots, cut into thirds
8 medium potatoes, peeled and quartered
1 large onion, quartered
1 cup water

In a Dutch oven, brown roast in oil over medium heat. Combine the seasonings; sprinkle over meat. Add broth and bring to a boil. Cover and bake at 325° for 2 hours, basting occasionally.

Add carrots, potatoes, onion and water. Cover and bake for 1 hour or until vegetables are tender. Thicken pan juices for gravy if desired. Makes 8 servings.