Mushroom pot roast
Mushroom pot roast
Ingredients/Components
- cold water - 1/4 c
- all-purpose flour - 1 item
- clove garlic, minced - 1 item
- salt and pepper - 1 item
- can sliced mushrooms, drained - 1 oz
- dry sherry - 1/3 c
- sliced onions - 2 c
- medium bay leaf - 1 item
- hot shortening - 2 Tbsp
- beef blade pot roast - 1 to
- each: water and catsup - 1/4 c
- each: dry mustard and dried marjoram - 1/4 tsp
How to make mushroom pot roast:
Trim excess fat from roast. Coat meat with flour. In Dutch oven, brown meat on both sides in hot shortening. Season with salt and pepper; add onions. Combine water, catsup, sherry, garlic, mustard, marjoram and bay leaf; add to meat. Simmer, covered,Recipe categories: Weeknight, Oven, Roast.
Rating:
Related ingredients:
butter, softened, sugar, chopped pecans, pkg, sour cream
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