Mushroom Pot Roast

• 1 (2- to 3-pound) boneless beef chuck roast
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 2 tablespoons all-purpose flour
• 2 tablespoons vegetable oil
• 1/4 cup water
• 1/4 cup ketchup
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dry mustard
• 2 garlic cloves, minced
• 1/2 cup dry sherry
• 1 bay leaf
• 1 medium onion, thinly sliced
• 1/2 pound fresh mushrooms, thinly sliced
• 1/4 cup water
• 2 tablespoons all-purpose flour

1. Sprinkle roast with salt, pepper, and 2 tablespoons flour. Brown all sides of roast in hot oil in a large Dutch oven.
2. Combine 1/4 cup water and next 8 ingredients; pour over roast. Add onion. Bring to a boil over medium heat; cover, reduce heat, and simmer 1 1/2 hours.
3. Add mushrooms; cover and simmer 1 more hour or until roast is tender.
4. Remove roast, reserving liquid in Dutch oven. Combine 1/4 cup water and 2 tablespoons flour, stirring until smooth. Add flour mixture to liquid in Dutch oven, stirring constantly. Bring to a boil over medium heat; boil, stirring constantly, until gravy thickens. Serve gravy with roast.
5. NOTE: A pressure cooker will cook this raost in about 40 minutes. Prepare roast as directed, adding all ingredients to cooker. Close lid, and follow manufacturers directions.

boneless beef chuck roast, salt, freshly ground pepper, flour, vegetable oil, water, ketchup, marjoram, rosemary, thyme, dry mustard, garlic, sherry, bay leaf, onion, mushrooms, water, flour

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