ROAST BEEF WITH GRAVY

6 TO 8 lbs of roast (2- whatever is on sale)
1 pkg onion soup
1/2 cup Worceteshire sauce
1 1/2 t freshly ground black pepper
2 t marjoram
1 t basil
3 bay leaves
1 large onion chopped
2 T parsley

Wash roasts and place in dutch oven and cover with all the seasonings and onion,
Cover with water and bake @ 400 for 4 to 5 hours until fork tender.
Remove roasts from pan and slice and place in 9x13 pan.
Dip out 4 to 5 cups of juices from roast,drippings.
Heat in a pot on stovetop.
Mix 3/4 cup of cold water with 1/4 cup of cornstarch and add to your juices. Mix well and continue to heat until thickened. Pour gravy over roast beef and return to oven for 10 to 15 minutes. Allow to sit a few minutes before serving.

*We cooked this the night before we ate it, allowing it to remain in the gravy for a long time; very good!