3 pounds Boneless chuck roast
1/2 teaspoon Garlic powder
1 tablespoon Vegetable oil 1/2 teaspoon Pepper
1 tablespoon Dried whole basil — crushed
1 cup Hot water
1 Small onion — ringed

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.

From “The Progressive Farmer” January 1992.