Basil Beef Roast

1 (3 pound) boneless chuck roast
1 tablespoon vegetable oil
1 tablespoon dried whole basil, crushed
1 small onion, sliced into rings
1/2 teaspoon garlic powder
1/2 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 2 1/2 hours or until tender. Remove from pan drippings to serve.

6 servings

Source: The Progressive Farmer - January 1992