Recipe: Mushroom Pot Roast

Mushroom Pot Roast
rec.food.recipes/Neris/1999

This is a very simple recipe and very very good.

3-4 lb. blade pot roast; trim
flour
2 tablespoons olive oil
2 cups of sliced onion
1/4 cup water
1/4 cup ketchup
1/3 cup dry sherry
1 large clove garlic, minced
1/4 teaspoon dry mustard
1/4 teaspoon marjoram
1/4 teaspoon crushed rosemary
1/4 teaspoon thyme
1 medium whole bay leaf
1/4 lb. fresh mushrooms
1/4 cup cold water
2 tablespoons flour
wide egg noodles, cooked and drained

Coat meat with flour. In a Dutch oven, brown meat on both sides in 2 tablespoons olive oil. Season with salt and pepper.

Add 2 cups of sliced onion. 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. Add to pot, simmer covered for 2 hours or until tender. Remove meat to platter.

Discard bay leaf. Add 1/4 lb. fresh mushrooms. Blend 1/4 cup cold water with 2 tablespoons flour. Stir into juices. Cook and stir until thickened and bubbly. Pour gravy over roast and use the rest for wide egg noodles you have cooked and drained.

I usually double the gravy. Source: Squirly