Ingredients
-
3 -4 lbs blade pot roast, trimmed of fat
-
to taste flour
-
2 tablespoons olive oil
-
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
-
to taste wide egg noodles, cooked and drained
-
2 cups sliced onions
Instructions
- 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.