Shelly's Recipe

HERBED MUSHROOM POT ROAST

Category: Roasts/Tenderloin - Beef

3 tbsp flour
1 (3-4 lb) pot roast, chuck, arm or blade roast
2 tbsp cooking oil
1/2 tsp salt
1/4 tsp pepper
1 medium onion, sliced
1/2 cup water
1/3 cup dry sherry
1/4 cup ketchup
1/4 tsp dried marjoram, rosemary and thyme, crushed
1 small bay leaf
1 (6 oz) can whole mushrooms
1/4 cup cold water
2 tbsp cornstarch

Dust roast with flour and brown in hot oil in a Dutch oven. Season with salt and pepper. Add onion. In a blow, combine water and next 6 ingredients. Carefully add to Dutch oven. Cover and cook over low heat for 2 to 2 1/2 hours or until meat is tender. Add undrained mushroom; heat through. Transfer meat to a serving platter and allow to rest while making gravy.

Discard bay leaf. Return the liquid to a simmer. Stir together water and cornstarch. Add to liquid, cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Serve with sliced meat. Serves 8-10