3-4 lb. beef roast (rump or chuck)
2 or 3 lg. onions, sliced
1 1/2 c. sweet vermouth or red wine
1/2 c. water
1/4 c. catsup
1/4 tsp. garlic powder
1 bay leaf
1 can mushrooms (opt.)

Sear meat on all sides. Add onions. Add rest of ingredients, except mushrooms. Cook until fork when inserted shows no red juice coming out. Remove meat. Thicken with 1 tablespoon flour to 1/4 cup of juice. Cut meat diagonally.