Mushroom Pot Roast

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

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.

flour, olive oil, onions, water, ketchup, sherry, garlic, mustard, marjoram, rosemary, thyme, bay leaf, mushrooms, cold water, flour, egg noodles

Taken from www.food.com/recipe/mushroom-pot-roast-2772 (may not work)