3-4 lb. beef pot roast
Salt & pepper
2 c. sliced onions
1/4 c. each water & catsup
1/3 c. dry sherry
1 clove garlic, minced
1/4 tsp. dry mustard
1/4 tsp. dried marjoram
1/4 tsp. dried rosemary
1/4 tsp. dried thyme
1 med. bay leaf
6 oz. can sliced mushrooms

Trim fat from meat and coat with all-purpose flour, brown meat on both sides in 2 tablespoons hot shortening. Add all ingredients to meat except mushrooms. Simmer, covered for 2 hours or until tender. Remove meat to a platter. Discard bay leaf. Skim excess fat from juices. Add drained, sliced mushrooms to juices. Blend 1/4 cup cold water with 2 tablespoons all-purpose flour stir into juices. Cook and stir until thickened. Serve mushroom gravy over roast or pass with roast.