Herbed Mushroom Pot Roast

3 tbsp. flour

1 3 to 4-pound pot roast, such as beef chuck arm or blade roast

2 tbsp. cooking oil

1/2 tsp. salt

1/4 tsp. pepper

1 medium onion, sliced

1/2 cup water

1/3 cup dry sherry

1/4 cup ketchup

1/4 tsp. dried marjoram, crushed

1/4 tsp. dried rosemary, crushed

1/4 tsp. dried thyme, crushed

1 small bay leaf

1 can (6 ounces) whole mushrooms

1/4 cup cold water

2 tbsp. cornstarch

1. Sprinkle flour over both sides of the roast.

2. In a Dutch oven, heat the cooking oil. Brown the roast slowly on all asides. Season with salt and pepper. Add the onion slices.

3. In a large bowl, stir together the 1/2 cup water, sherry, ketchup, and herbs. Carefully add the mixture to the Dutch oven. Cover and cook over low heat for 2 to 2� hours or until the meat is tender.

4. Add the undrained mushrooms; heat through.

5. Transfer the meat to a serving platter. Remove the bay leaf from the cooking liquid and discard.

6. Stir together the 1/4 cup cold water and cornstarch. Add to the cooking liquid. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Serve with the meat.

Yield: 8-10 servings.

AUTHOR: Gale