Chana's Aunt Ruthie's Famous Mushroom Pot Roast

1 4lb (or therabouts) chuck or rump roast
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons all-purpose flour
2 tablespoons vegetable or olive oil
1 large onion, thinly sliced
1/4 cup water
1/4 cup ketchup
1/2 teaspoon each dried whole marjoram, rosemary and thyme
1/4 teaspoon dry mustard
2 cloves (I use more) garlic, minced
1/3 cup sherry
1 bay leaf

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.

For Gravy:

Pan Drippings
1 6 oz jar sliced mushrooms
1/4 cup cold water
2 tablespoons all-purpose flour

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.

Back to the main Jewish Cuisine Forum archive page.