Herbed Pot Roast

• 1 (3 to 4 lb.) boneless pot roast (sirloin tip, English)
• 1/2 c. flour
• 2 Tbsp. vegetable oil
• 2 medium onions, sliced
• 1/2 c. cooking sherry
• 1/2 c. water
• 1/4 c. catsup
• 1/4 tsp. dry mustard
• 1/4 tsp. marjoram
• 1/2 tsp. rosemary
• 1/4 tsp. thyme
• 1 bay leaf
• 5 potatoes, quartered
• 5 carrots, halved

1. Dredge
2. roast
3. in
4. flour
5. and brown in vegetable oil in Dutch oven.
6. Place onion slices on top.
7. Combine sherry, water and catsup and all herbs.
8. Pour over roast.
9. Cover and simmer 1 1/2 to 2 hours.
10. Add potatoes and carrots and cook 1/2 hour more
11. or until vegetables are tender.
12. Serve with liquid over beef.
13. Smells so good; you can't wait to eat!

flour, vegetable oil, onions, cooking sherry, water, catsup, dry mustard, marjoram, rosemary, thyme, bay leaf, potatoes, carrots

Taken from www.cookbooks.com/Recipe-Details.aspx?id=612660 (may not work)