1 3 lb beef blade or round bone chuck roast -- cut 2 inches
thick (3 to 5) 2 tsp salt
1/4 tsp pepper
1 beef bouillon cube dissolved in 1 c -- boiling water
1/2 tsp ground marjoram
1/2 tsp ground savory
1/4 tsp rubbed or ground sage
1 2 oz can mushrooms
Rub surface of roast with salt and pepper. Place the roast on a rack in a shallow open pan. Insert roast meat thermometer into the center of the thickest portion. Roast in slow (325F) oven about 2 - 2 1/2 hrs or until the meat thermometer reaches 160F for a med done roast. Remove roast to warm platter. Serve with hot seasoned juices from pan. AU JUS: Add a small amount hot water and stir the brown bits from pan and rack into the drippings. Measure drippings. Add dissolved bouillon to bring drippings to 2 c. Pour into roasting pan. Blend in herbs and mushrooms. Simmer 5 min.
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