Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 3 pounds | Boneless chuck roast |
| 1 tablespoon | Vegetable oil |
| 1 tablespoon | Dried whole basil, crushed |
| 1 | Small onion, ringed |
| ½ teaspoon | Garlic powder |
| ½ teaspoon | Pepper |
| 1 cup | Hot water |
Brown roast on both sides in hot oil in a large Dutch oven. Sprinkle roast with basil, garlic powder, and pepper; top with onion. Add hot water. Bring to a boil; cover, reduce heat, and simmer 2½ hours or until tender. Remove from pan drippings to serve. From "The Progressive Farmer" January 1992. Submitted by Mrs. O. D. Rogers, Springville, TN