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Mushroom Pot Roast Recipe

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This recipe for Mushroom Pot Roast, by , is from The Lucky Duck Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Jacqy Lewis Soderberg
Added: Sunday, June 22, 2008
Category:
Category:
Ingredients:  
Ingredients:  
1 3-4 lb. chuck roast (or whatever cut you like for pot roast)
2 c. sliced onions
1/4 c. water
1/4 c. ketchup
1/3 c. dry sherry
1 clove garlic, minced
1/4 tsp. of each: dry mustard, marjoram, rosemary, thyme
1 medium bay leaf
8 oz. fresh mushrooms
1/4 c. cold water
2 T. flour
Directions:
Directions:
Dredge meat in flour and brown on all sides. Sprinkle with salt and pepper. Add sliced onions and mushrooms over meat. Stir together the 1/4 c. water, ketchup, sherry, garlic and seasonings. Add to skillet and cover to cook lover low heat for at least 2 hours. Skim excess fat if there is a lot.
Stir remaining 1/4 c. cold water and flour together in a small cup and then gradually stir into pan juices. Cook and stir until gravy thickens and boils. Drizzle gravy over the pot roast.

 

 

 

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