TARRAGON MARINADE FOR CHUCK ROAST

1/2 cup beef bouillon
1/2 cup tarragon or cider vinegar
1/4 cup French’s Worcestershire Sauce
3 tablespoons oil
1 small onion, thinly sliced
1 teaspoon garlic salt
1 bay leaf

Combine ingredients and pour over chuck roast.* Marinate overnight or several hours in the refrigerator.

TO MAKE THE ROAST:
Place roast and marinade in Dutch-oven type pan. Cover and roast at 350 degrees F for 2 1/2 hours or until tender.

Remove roast and spoon fat off juices. Thicken juices with mixture of 2 tablespoons flour stirred into 1/2 cup cold water.

*Good, too, with rump or round pot roast. Roast 2 1/2 to 3 hours or until tender.

Makes enough marinade for 4-pound chuck roast.
From: Recipelink.com
Source: Recipe booklet: French's Marinade Recipes, not dated