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Ingredients
3 Tablespoons flour
1 (3 to 4 pound) pot roast such as beef chuck arm or blade roast
2 Tablespoons cooking oil
1/2 Teaspoons salt
1/4 Teaspoon pepper
1 Medium onion, sliced
1/2 Cup water
1/3 Cup dry sherry
1/4 Cup ketchup
1/4 Teaspoon dried marjoram, crushed
1/4 Teaspoon dried rosemary, crushed
1/4 Teaspoon dried thyme, crushed
1 Small bay leaf
1 (6 ounce) Can whole mushrooms
1/4Cup cold water
2 Tablespoons cornstarch
Instructions
Sprinkle flour over both sides of the roast. In a Dutch oven, heat the cooking oil. Brown the roast slowly on all asides. Season with salt and pepper. Add the onion slices. In a large bowl, stir together the 1/2 cup water, sherry, ketchup, and herbs. Carefully add the mixture to the Dutch oven. Cover and cook over low heat for 2 to 2 1/2 hours or until the meat is tender. Add the undrained mushrooms; heat through. Transfer the meat to a serving platter. Remove the bay leaf from the cooking liquid and discard. Stir together the 1/4 cup cold water and cornstarch. Add to the cooking liquid. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Serve with the meat.