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Categories:
flour vegetable oil onions cooking sherry water catsup dry mustard marjoram rosemary thyme bay leaf potatoes carrots
Viewed: 63 - Published at: 7 years agoIngredients
- 1 (3 to 4 lb.) boneless pot roast (sirloin tip, English)
- 1/2 c. flour
- 2 Tbsp. vegetable oil
- 2 medium onions, sliced
- 1/2 c. cooking sherry
- 1/2 c. water
- 1/4 c. catsup
- 1/4 tsp. dry mustard
- 1/4 tsp. marjoram
- 1/2 tsp. rosemary
- 1/4 tsp. thyme
- 1 bay leaf
- 5 potatoes, quartered
- 5 carrots, halved
Method
- Dredge
- roast
- in
- flour
- and brown in vegetable oil in Dutch oven.
- Place onion slices on top.
- Combine sherry, water and catsup and all herbs.
- Pour over roast.
- Cover and simmer 1 1/2 to 2 hours.
- Add potatoes and carrots and cook 1/2 hour more
- or until vegetables are tender.
- Serve with liquid over beef.
- Smells so good; you can't wait to eat!
