Instructions: Trim excess fat from meat. In a Dutch oven heat trimmings till 1 tablespoon fat accumulates; discard trimmings. Rub meat with 2 tablespoons flour.

Brown meat with 2 tablespoons flour. Brown meat in the hot fat. Sprinkle the 1 teaspoon salt, the marjoram, thyme, basil, and pepper over meat.

Remove from heat; add 1 1/2 cups water. Cover; bake in 350 oven for 1 1/2 hours. Add carrots, onions, and potatoes; sprinkle with 1/2 teaspoon salt.

Cover; return to oven and bake about 45 minutes more or till meant and vegetables are tender. Remove meat and vegetables to heated platter; keep warm.

Skim fat from pan juices. Add enough water to juices to make 1 1/2 cups liquid. combine 1/2 cup cold water and 2 tablespoons flour; stir into pan juices. Cook and stir till thickened and bubbly. Cook 1 to 2 minutes more, stirring occasionally. Pour some of the gravy over meat. Pass remaining gravy. Garnish with snipped parsley.

Makes 12 to 16 servings.

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