 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
1 (2- to 3-pound) boneless beef chuck roast |
1 teaspoon salt |
1/2 teaspoon freshly ground pepper |
2 tablespoons all-purpose flour |
2 tablespoons vegetable oil |
1/4 cup water |
1/4 cup ketchup |
1/2 teaspoon dried marjoram |
1/2 teaspoon dried rosemary |
1/2 teaspoon dried thyme |
1/4 teaspoon dry mustard |
2 garlic cloves, minced |
1/2 cup dry sherry |
1 bay leaf |
1 medium onion, thinly sliced |
1/2 pound fresh mushrooms, thinly sliced |
1/4 cup water |
2 tablespoons all-purpose flour |
Directions:
1. Sprinkle roast with salt, pepper, and 2 tablespoons flour. Brown all sides of roast in hot oil in a large Dutch oven.
2. Combine 1/4 cup water and next 8 ingredients; pour over roast. Add onion. Bring to a boil over medium heat; cover, reduce heat, and simmer 1 1/2 hours.
3. Add mushrooms; cover and simmer 1 more hour or until roast is tender.
4. Remove roast, reserving liquid in Dutch oven. Combine 1/4 cup water and 2 tablespoons flour, stirring until smooth. Add flour mixture to liquid in Dutch oven, stirring constantly. Bring to a boil over medium heat; boil, stirring constantly, until gravy thickens. Serve gravy with roast.
5. NOTE: A pressure cooker will cook this raost in about 40 minutes. Prepare roast as directed, adding all ingredients to cooker. Close lid, and follow manufacturers directions.
|
|