4-5 lb. beef pot roast
2 onions, sliced
4 carrots, cut in sticks
1 c. water
1/2 c. chili sauce
2/3 c. dry sherry
1 1/2 cloves garlic, minced
2 bay leaves
1/2 tsp. dry mustard
1/2 tsp. marjoram
1/2 tsp. rosemary
1/2 tsp. thyme
1 c. fresh mushrooms or 2 (8 oz.) cans sliced mushrooms, undrained (I use the fresh mushrooms plus 1/2 c. water)

Dredge meat in flour seasoned with salt and pepper and brown slowly in oil in a Dutch oven or large roasting pan. When almost browned, add onions and carrots and cook in the same fat for a few minutes. Stir in remaining ingredients except for mushrooms. Cover and cook at 300 degrees for 2 1/2 - 3 hours. Add mushrooms and water or canned mushrooms and juice and cook for 30 minutes longer.

For gravy, blend 3 teaspoons cornstarch with 1/2 cup cold water. Stir into pan juices, stirring constantly until thickened. Do not strain gravy, serving it with carrots, onions and mushrooms in it.

Note: I put roast on large platter, surround it with your best mashed potatoes or buttered noodles and top with the gravy mixture -- looks delicious and it is!!