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MUSHROOM SHERRY POT ROAST Recipe

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This recipe for MUSHROOM SHERRY POT ROAST is from WATSON FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp. vegetable oil
1 2 3/4 lb. beef chuck boneless pot roast
3/4 lb. mushrooms (+/-)
1/3 cup dry sherry
1 tsp. salt
1 bay leaf
1 tbsp. butter or margarine
1 tbsp. flour
water
Directions:
Directions:
In 12-inch skillet over medium-high heat cook roast on b oth sides until well-browned.
Dice mushrooms. Add diced mushrooms, sherry, 1/3 cup water, salt & bay leaf to skillet. Heat to boiling. Reduce heat to low. Cover and simmer for 2 hours, until meat is fork tender turning once.
When roast is done, place it on a platter and keep warm.
In a cup blend flour and 2 tbsp. water. Gradually stir this into the liquid in the skillet. Cook and stir until slightly thickened. Discard bay leaf.
Pour a little gravy over roast, rest of gravy in a gravy bowl.

 

 

 

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