Herbed Pot Roast - cooking recipe

Ingredients

1 (3 1/2 lb.) boneless bottom round roast
1/2 tsp. salt
1/2 tsp. pepper
1/2 c. water
1/3 c. dry sherry
1/4 c. reduced calorie catsup
1 clove garlic, minced
1/4 tsp. dry mustard
1/4 tsp. dried whole rosemary
1/4 tsp. dried whole thyme
2 medium onions, sliced
1 bay leaf
2 (8 oz.) cans sliced mushrooms, undrained

Preparation

Trim all visible fat from meat.
Coat a Dutch oven with vegetable cooking spray; place over medium heat until hot.
Place roast in Dutch oven and brown on all sides.
Sprinkle with salt and pepper.
Combine next 7 ingredients.
Pour over roast.
Add onion and bay leaf.
Cover and simmer 2 1/2 to 3 hours or until roast is tender.
Add mushrooms.
Cook until mushrooms are thoroughly heated.
Discard bay leaf.
Remove roast from cooking liquid.
Skim fat from liquid.
Yields 12 servings.