Mushroom Pot Roast

A delicious and simple roast recipe with a very tasty gravy.

• Ready In: 1 hr 35 mins
• Serves: 6-8

Ingredients

• 3 -4  lbs  blade pot roast, trimmed of fat
•  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
•  wide egg noodles, cooked and drained

Directions

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.