Herbed Pot Roast

3 lb. boneless rump roast
1 T olive oil
1 tsp. each salt, marjoram, and thyme
1/2 tsp. each oregano, garlic powder and pepper
10 1/2 oz. condensed beef broth
8 carrots, cut into thirds
8 medium potatoes, peeled and quartered
1 large onion, quartered
1 c. water
In a Dutch oven, brown roast in oil. Combine the seasonings; sprinkle over meat. Add broth and bring to a boil. Cover and bake at 325F for 2 hours, basting occasionally. Add carrots, potatoes, onions and water. Cover and bake for 1 hour or until veggies are tender. Thicken pan juices for gravy if desired.

YIELD: 8 servings
1 serving beef with 1/8 veggies = 6 WW points