• 3  Pounds boneless beef chuck or bottom round roast
• 3  Medium onions, sliced
• 4  Cloves garlic, crushed
• 2  Cups beef broth
• 3  Cups water
• 3  Tablespoons soy sauce
• 1  Bay leaf
• ˝  Teaspoon dill weed
• 2  Tablespoon fresh Italian parsley, chopped
• 1  Tablespoon olive oil
• Salt and freshly ground black pepper

     1. In a large saucepan, heat the olive oil. Add the pot roast and brown
         on all sides. Remove and set aside.
 
     2. Remove all but 1 tablespoon of the drippings and add the onions
         and garlic. Sauté until the onions become limp and lightly golden.
 
     3. Add the water, beef broth, bay leaf, parsley, dill weed, soy sauce,
         salt, black pepper and beef roast. Bring to a boil.
 
     4. Cover and simmer for 1 hour. Remove the meat and bay leaf from
         the saucepan and set aside.
 
     5. Carefully pour the liquid into a blender and blend for 2 minutes until
         smooth. Return the liquid and meat to the saucepan. Return to a boil
         and reduce the heat. Cover and simmer for an hour.
 
     6. Remove the lid and simmer for another ˝ hour. You should have
         about 3 cups of gravy or less when done.