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Ingredients
- 3 to 4 lb. pot roast
- 2 onions sliced
- 1/2 cup water
- 1/4 cup ketchup
- 11/2 cup cooking sherry
- 10 oz. can sliced mushrooms
- 1 clove of garlic
- 1/4 tsp. each dry mustard, thyme, marjoram, and rosemary.
- 1 bay leaf
Details
Cooking time 2mins
Preparation
Step 1
Trim off excess fat. Dreg in flour, brown slowly on all sides and a little oi.
Season with salt and pepper. Add onions. Mix all remaining ingredients except mushrooms. Pour over roast. Cover, Cook in slow cooker about 2 1/2 hours till done. Remove from pan and make gravy from stock. Add mushrooms. Serve over meat.
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