Mushroom Pot Roast

Total Time: 1 hr 35 mins Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 6
• 3 -4 lbs blade pot roast, trimmed of fat
• to taste flour
• 2 tablespoons olive oil
• 2 cups sliced onions
• 1/4 cup water
• 1/4 cup ketchup
• 1/3 cup dry sherry
• 2 cloves garlic, minced
• 1/4 teaspoon dry mustard
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon dried rosemary, crushed
• 1/4 teaspoon dried thyme
• 1 medium whole bay leaf
• 8 ounces fresh mushrooms, whole or cut in half
• 1/4 cup cold water
• 2 tablespoons flour
• to taste wide egg noodles, cooked and drained

Recipe

• 1 coat meat with flour.
• 2 in a dutch oven, brown meat on both sides in 2 tablespoons olive oil.
• 3 season with salt and pepper.
• 4 add 2 cups of sliced onion.
• 5 combine 1/4 cup each of water and ketchup, 1/3 cup dry sherry, 1 large clove garlic, minced, 1/4 teaspoon each of dry mustard, marjoram, crushed rosemary, thyme and 1 medium whole bay leaf.
• 6 add to pot, simmer covered for 2 hours or until tender.
• 7 remove meat to platter.
• 8 discard bay leaf.
• 9 add 1/4 lb. fresh mushrooms.
• 10 blend 1/4 cup cold water with 2 tablespoons flour.
• 11 stir into juices.
• 12 cook and stir until thickened and bubbly.
• 13 pour gravy over roast and use the rest for wide egg noodles you have cooked and drained.
• 14 i usually double the gravy.