Mushroom Pot Roast

• 1 1/2 to 4 lb. beef blade pot roast
• all-purpose flour
• 2 Tbsp. hot shortening
• salt and pepper
• 2 c. sliced onions
• 1/4 c. each: water and catsup
• 1/3 c. dry sherry
• 1 clove garlic, minced
• 1/4 tsp. each: dry mustard and dried marjoram
• 1 medium bay leaf
• 1 (6 oz.) can sliced mushrooms, drained
• 1/4 c. cold water
• 2 Tbsp. all-purpose flour

1. Trim excess fat from roast.
2. Coat meat with flour.
3. In Dutch oven, brown meat on both sides in hot shortening.
4. Season with salt and pepper; add onions.
5. Combine water, catsup, sherry, garlic, mustard, marjoram and bay leaf; add to meat.
6. Simmer, covered, for 2 hours or until tender.
7. Remove meat to platter. Discard bay leaf.
8. Skim excess fat from pan juices.
9. Add mushrooms to pan juices.
10. Blend cold water with 2 tablespoons all-purpose flour; stir into juices.
11. Cook and stir until thickened and bubbly.
12. Drizzle a little gravy over roast; pass remaining gravy. Serves 6 to 8.

beef blade, flour, hot shortening, salt, onions, water, sherry, clove garlic, marjoram, bay leaf, mushrooms, cold water, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=559663 (may not work)