Mushroom Pot Roast

I have to apologize for the crappy picture of this roast.  The roast is so good and the picture just does not do it justice.  I don’t know what my problem was that day.

Don’t let the long list of ingredients put you off ~ it goes together really quickly.  Just make sure that you take note of the cooking time.

This roast is excellent served with mashed potatoes and a green veggie.

Mushroom Pot Roast

Pot Roast:
4 tbsp. flour
1 tsp salt
1/2 tsp freshly ground pepper
1 (2-3 lb.) boneless chuck roast
2 tbsp vegetable oil
1 medium onion, thinly sliced
8 oz. fresh mushrooms, sliced
1/4 cup water

Sauce:
1/4 cup water
1/4 cup ketchup
1/2 tsp marjoram
1/2 tsp rosemary
1/2 tsp thyme
1/4 tsp dry mustard
2 minced garlic cloves
1/2 cup dry sherry
1 bay leaf

Mix 2 tbsp flour, salt and peper in a small bowl. Pat over the beef covering all sides. Brown beef in hot oil in a large pot.

When browned, pour pot roast sauce over the beef and add the onion. Reduce heat to low and cover and simmer for 1 1/2 hours.

Add the mushrooms and simmer for 1 more hour.

Remove the beef to a platter and reserve the sauce in the pot. Discard the bay leaf.

Mix the remaining water and remaining 2 tbsps. flour in a bowl. Degrease sauce in pot if desired. Stir flour/water mixture into reserved sauce. Bring to a boil over medium heat and cook until thickened, stirring constantly.

Serve over beef.

Happy Cooking!