3 to 4 lb. beef pot roast
2 onions, sliced
1/2 c. water
1/4 c. catsup
1/3 c. cooking sherry
1 clove garlic, minced
1/4 tsp. dry mustard
1/4 tsp. marjoram
1/4 tsp. rosemary
1/4 tsp. thyme
1 bay leaf
1 (6 oz.) can broiled sliced mushrooms

Trim off excess fat. Dredge meat in flour. Brown slowly on all sides in a little hot fat. Season generously with salt and pepper. Add onions. Mix and add remaining ingredients except mushrooms. Cover; cook slowly 2 1/2 hours or until done. Add mushrooms (and liquid), heat. Remove meat to warm platter. Skim fat from stock. Blend:

1 tbsp. flour
1/4 c. cold water

Gradually stir into stock. Cook and stir until sauce thickens; salt to taste. Serve over meat. Makes 6 to 8 servings.