3 to 4 lbs. boneless pot roast
2 med. onions, sliced
1/2 c. cooking sherry
1/2 c. water
1/4 c. ketchup
1 clove minced garlic
1/4 tsp. dry mustard
1/4 tsp. rosemary
1/4 tsp. thyme
1 sm. bay leaf

Dredge meat in flour. Brown on all sides. Sprinkle with salt and pepper. Combine ingredients in bowl. Add onions. Cover and simmer 2 1/2 to 3 hours or longer if necessary. Remove roast from pot. To make gravy: combine 1/4 cup water and 1/4 cup flour separately. Mix until smooth. Pour into pot until thickens. Remove bay leaf.