Herbed Pot Roast

Makes 8 servings

  • 1 tablespoon olive oil
  • 2 pounds lean boneless roast beef
  • Fresh ground pepper
  • 1/2 cup water
  • 1/3 cup dry sherry
  • 1/4 cup ketchup
  • 1 clove garlic, minced
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon marjoram
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon dried thyme
  • 2 medium onions, sliced
  • 1/ bay leaf
  • 1 (16-ounce) can sliced mushrooms, undrained

1. Add olive oil to a large Dutch oven over medium heat. Sprinkle roast with pepper, and brown roast on all sides.

2. Combine water, sherry, ketchup, garlic, mustard, marjoram, rosemary, and thyme in a small bowl, and pour over roast. Add onions and bay leaf, cover, and simmer for 2 to 3 hours, until roast is tender.

3. Add mushrooms and continue simmering until heated. Remove bay leaf. Transfer roast to a platter, slice, and serve.

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