√ How To Make MUSHROOM POT ROAST

Try easy MUSHROOM POT ROAST Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!

INGREDIENTS

3 -4 lbs blade pot roast, trimmed of fat to taste flour 2 tablespoons olive oil 2 cups sliced onions 1?4 cup water 1?4 cup ketchup 1?3 cup dry sherry 2 cloves garlic, minced 1?4 teaspoon dry mustard 1?4 teaspoon dried marjoram 1?4 teaspoon dried rosemary, crushed 1?4 teaspoon dried thyme 1 medium whole bay leaf 8 ounces fresh mushrooms, whole or cut in half 1?4 cup cold water 2 tablespoons flour to taste wide egg noodles, cooked and drained

DIRECTIONS

Coat meat with flour. In a Dutch oven, brown meat on both sides in 2 tablespoons olive oil. Season with salt and pepper. Add 2 cups of sliced onion. Combine 1/4 cup each of water and ketchup, 1/3 cup dry sherry, 1 large clove garlic, minced, 1/4 teaspoon each of dry mustard, marjoram, crushed rosemary, thyme and 1 medium whole bay leaf. Add to pot, simmer covered for 2 hours or until tender. Remove meat to platter. Discard bay leaf. Add 1/4 lb. fresh mushrooms. Blend 1/4 cup cold water with 2 tablespoons flour. Stir into juices. Cook and stir until thickened and bubbly. Pour gravy over roast and use the rest for wide egg noodles you have cooked and drained. I usually double the gravy.

by: Julesong