Mushroom Pot Roast - cooking recipe

Ingredients

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

Preparation

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