Shelly's Recipe

MUSHROOM POT ROAST

Category: Roasts/Tenderloin - Beef

3-4 lb blade pot roast, trimmed
Flour
2 tbsp olive oil
2 cups sliced onion
1/4 cup water and ketchup
1/3 cup dry sherry
1 large clove garlic, minced
1/4 tsp dry mustard, marjoram, crushed rosemary and thyme
1 medium whole bay leaf
1/4 lb fresh mushrooms
1/4 cup cold water
2 tbsp flour
Wide egg needles, cooked and drained

Sprinkle roast with salt and pepper, and coat with flour. In a Dutch oven, brown meat both sides in olive oil. Add sliced onions. Combine next 9 ingredients and add to pot. Simmer, covered, for 2 hours or until tender. Remove meat to platter. Discard bay leaf. Add mushrooms. Blend cold water and flour. Stir into juices. Cook and stir until thickened and bubbly. Pour gravy over roast and serve over egg noodles.