3 1/2-4 lb. roast
Flour
2 tbsp. oil
2 c. sliced onion
1/4 c. water
1/4 c. catsup
1/3 c. cooking sherry
Minced garlic to taste
1/4 tsp. dry mustard
1/4 tsp. marjoram
1/4 tsp. rosemary
1/4 tsp. thyme
1 med. bay leaf
1 (6 oz.) can sliced mushrooms
1/4 c. cold water
2 tbsp. flour

Coat roast with flour. Brown on both sides in oil. Add onion to pot. Combine water, catsup, sherry, garlic, mustard, marjoram, rosemary and thyme. Add to meat with bay leaf. Simmer, covered, for 2 hours or until tender. Remove meat; remove bay leaf; skim off any excess fat. Add mushrooms, drained to juices. Blend cold water and 2 tablespoons flour. Stir into juices and cook until thick and bubbly.