2 1/2 to 3 pounds beef chuck pot roast
1 teaspoon seasoned salt
1/2 teaspoon dried marjoram leaves
1/4 teaspoon celery seed
1/4 teaspoon pepper
1 clove garlic
1/2 cup water
10 ounces frozen Brussels sprouts
4 medium carrots
2 medium potatoes
2 medium turnips
1 medium onion
1/2 teaspoon salt
Trim excess fat from beef. Rub Dutch oven with fat cut from beef; cook beef in Dutch oven until brown. Sprinkle with seasoned salt, marjoram, celery seed, pepper and garlic; add water. Heat to boiling; reduce heat. Cover and simmer 1 1/2 hours.
Rinse frozen Brussels sprouts under running cold water to separate; drain. Add vegetables to Dutch oven, placing salt. if necesssary, add 1/4 cup water. Heat to boiling; reduce heat. Cover and simmer until beef and vegetables are tender, 30 to 40 minutes. Sprinkle with parsley if desired.