HERBED MUSHROOM POT ROAST

3 tablespoons all-purpose flour
1 (3 to 4-pound) beef pot roast
2 tablespoons cooking oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium onion, sliced
1/2 cup water
1/3 cup dry cooking sherry
1/4 cup catsup
1/4 teaspoon dry mustard
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
1/4 cup cold water
2 tablespoons cornstarch

Sprinkle the flour on both sides of the roast.

In a Dutch oven, heat the cooking oil. Transfer the meat to the Dutch oven and brown slowly on all sides. Season with the salt and pepper. Add the onion slices.

In a large bowl, stir together the 1/2 cup water, the sherry, catsup, dry mustard, marjoram, rosemary, thyme and bay leaf. Carefully add the mixture to the Dutch oven. Cover and cook over low heat for 2 to 21/2 hours or until the meat is tender.

Add the undrained mushrooms and 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 the cornstarch. Add the water-cornstarch mixture to the cooking liquid. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Serve with the meat.

Source: Better Homes and Gardens America's Best-loved Community Recipes, Vol. II