Sprinkle roast with salt and pepper. Dredge in flour and brown on all sides in hot oil in a Dutch oven. Add sliced onion.
Combine water, ketchup, marjoram, rosemary, thyme, mustard, garlic and sherry. Pour over roast; add bay leaf.
Cover and cook over low heat 3 hours or until roast is tender (You can also do this in a crock pot). Remove bay leaf.
Remove roast, reserving drippings in Dutch oven for gravy.
Skim fat from reserved drippings. Add mushrooms and liquid to pan drippings. Blend water and flour together, and gradually add to mixture in skillet. Cook over medium heat until gravy thickens.
This gravy is marvelous! Serve it over rice or potatoes or noodles, whatever you like for gravy.
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