4 pounds roast (eyeround, sirloin or rump)
2 tablespoons worcestershire sauce
12 ounces Beef Stock
1 tablespoon each paprika & granulated onion
1 teaspoon each marjoram, salt & black pepper

FOR GRAVY: 3 tablespoons each of flour, corn starch & water

Mix paprika, granulated onion, marjoram, salt and pepper in a bowl. Place roast in covered pan. Rub meat with worcestershire sauce. Pour beef stock around (not on) meat. Sprinkle spice blend over entire roast. Cook at 350 F for 2 1/2 hours.

To make gravy, make a paste of 3 Tablespoons each of flour, corn starch and water. Pour drippings from meat into a small pan at medium heat. Pour paste mixture slowly into drippings, stirring gradually, until gravy is of desired consistency. For a thicker gravy, add more paste. For a thinner gravy, add water. Serves 10 to 12.

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