Pot Roast - cooking recipe

Ingredients

3 to 4 lb. roast
2 onions, sliced
1 1/2 c. water
1/4 c. catsup
1/3 c. cooking sherry
1 1/2 tsp. garlic salt
1/4 tsp. mustard powder
1/4 tsp. marjoram
1/4 tsp. rosemary
1/4 tsp. thyme
1 bay leaf
1 (6 oz.) sliced mushrooms with juice

Preparation

Dredge roast in flour.
Brown slowly on all sides in hot fat. Season generously with salt and pepper.
Add onions.
Mix remaining ingredients except mushrooms and add to roast.
Cover and cook slowly at 300\u00b0 for 2 1/2 hours.
Then add mushrooms. Blend 2 tablespoons flour to thicken gravy.