Gormet Pot Roast
CATEGORIES
INGREDIENTS
  • Servings: 6
  • 1 4-5 pound pot roast
  • 2 tablespoons olive oil
  • All-purpose flour with salt and pepper
  • 2 large onions -- sliced
  • 1/2 cup beef bouillon
  • 1/4 cup catsup
  • 1/3 cup dry sherry
  • 1/3 cup bourbon
  • 5 cloves garlic -- crushed
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon marjoram
  • 1/4 teaspoon rosemary
  • 1/4 teaspoon thyme
  • 3 large bay leaves
  • 1 large mushrooms -- carton
DIRECTIONS
  1. Trim fat from meat, dredge in flour and brown in oil on both sides.
  2. Remove meat.
  3. Add a little beef bouillon and brown onions.
  4. Remove onion.
  5. Add more bouillon and saute mushrooms.
  6. Add meat, onions, catsup, dry sherry, bourbon, garlic, dry mustard, marjoram, rosemary thyme, bay leaves in a large pot and cook covered on low for 1 1/2 to 3 hours.
  7. Can also be cooked in the oven at 300 degrees for 3 hours.
  8. Add mushrooms and cook an additional 30 minutes.