1 (3 to 4 lbs) beef arm or chuck roast
3 tbsp flour
1 tsp salt
1/4 tsp freshly ground black pepper
3 tbsp canola oil
1 beef bouillon cube
1/2 cup boiling water
2 bay leaves
1/2 tsp marjoram
1/4 tsp basil
1/2 tsp garlic salt
1/2 tsp dried parsley flakes
flour to thicken gravy
In a shallow dish or pie plate, combine the flour, salt, and pepper; dredge the roast on both sides through the flour mixture.
Heat the canola oil in a large skillet and brown the roast on both sides. Remove meat to a slow cooker or crockpot.
Dissolve the bouillon cube in the boiling water; combine with the bay leaves, marjoram, basil, garlic salt, and parsley flakes. Pour the mixture over the roast.
Place lid on cooker and cook on low for 7 to 8 hours or until the meat is tender. Remove meat to a heated platter to keep warm.
Remove and discard the two bay leaves. Add flour as needed to the cooking liquid and stir together well. Cook on high a few minutes to thicken to gravy consistency.
Serve with gravy as a side to the meat.