A hearty and flavorful pot roast featuring mushrooms and aromatic herbs, perfect for a comforting meal.
Coat the beef roast evenly with the flour.
Ensure the roast is dry before coating to help the flour adhere better.
Heat the olive oil in a Dutch oven over medium heat and brown the roast on all sides.
Browning the meat creates a flavorful crust and enhances the overall taste.
Add the sliced onions and minced garlic to the pot, cooking until softened.
Stir frequently to prevent the garlic from burning.
Combine the ketchup, dry sherry, dry mustard, marjoram, rosemary, thyme, bay leaf, and water in a bowl, then pour over the roast.
Mix thoroughly to ensure the flavors are well blended.
Cover the Dutch oven and simmer on low heat for 2 hours, or until the meat is tender.
Check occasionally to ensure the liquid doesn't evaporate completely; add more water if needed.
Remove the roast from the pot and set aside. Discard the bay leaf.
Let the roast rest before slicing to retain its juices.
Add the mushrooms to the pot and cook until tender.
Stir gently to coat the mushrooms in the sauce.
Mix the remaining water with flour to create a slurry, then stir into the pot to thicken the gravy.
Whisk the slurry well to avoid lumps in the gravy.
Serve the roast sliced, topped with the mushroom gravy, alongside your favorite side dish.
Garnish with fresh herbs for a touch of color and added flavor.
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