3 to 4 lbs. beef pot roast
2 onions, sliced
1/2 c. water
1/4 c. catsup
1/3 c. cooking sherry
1 garlic clove, minced
1/4 tsp. each dry mustard, thyme, marjoram, rosemary
1 bay leaf
1 (6 oz.) can broiled sliced mushrooms or fresh

Trim excess fat. Dredge meat in flour. Brown slowly on all sides in hot fat. Season generously with salt and pepper. Add onions. Mix and add remaining ingredients except mushrooms. Cover; cook 2 1/2 hours until done (slowly). Add mushrooms with liquid, heat. Remove. Add 1 tablespoon flour and 1/4 cup water to stock. Cook until thick; salt to taste. Serve over meat.

Grandmother to Liesl & Bryan