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1 beef blade pot roast (4 lb/2 kg) 1
flour
2 tbsp shortening 30 mL
salt and pepper, to taste
2 cups sliced onions 500 mL
1/3 cup water 150 mL
1/3 cup catsup 150 mL
1 clove garlic, minced 1
1/4 tsp dry mustard 1 mL
1/4 tsp dried marjoram 1 mL
1/4 tsp dried rosemary 1 mL
1/4 tsp dried thyme 1 mL
1 medium bay leaf 1
1 cup fresh musrooms, sliced 250 mL
1/4 cup cold water 60 mL
2 tbsp flour 30 mL
Coat meat with flour. Brown meat in hot shortening on both sides. Season with salt and pepper. Transfer to roasting pan.
Mix together the onions, water, catsup, garlic, mustard, marjoram, rosemary, thyme and bay leaf. Add to the pan.
Bake in 325°F/160°C oven, covered, for 2 hours or until tender.
Add the mushrooms to the pan juices. Blend cold water with flour. Add to the heating juices, cook and stir until thickened.
flour
2 tbsp shortening 30 mL
salt and pepper, to taste
2 cups sliced onions 500 mL
1/3 cup water 150 mL
1/3 cup catsup 150 mL
1 clove garlic, minced 1
1/4 tsp dry mustard 1 mL
1/4 tsp dried marjoram 1 mL
1/4 tsp dried rosemary 1 mL
1/4 tsp dried thyme 1 mL
1 medium bay leaf 1
1 cup fresh musrooms, sliced 250 mL
1/4 cup cold water 60 mL
2 tbsp flour 30 mL
Coat meat with flour. Brown meat in hot shortening on both sides. Season with salt and pepper. Transfer to roasting pan.
Mix together the onions, water, catsup, garlic, mustard, marjoram, rosemary, thyme and bay leaf. Add to the pan.
Bake in 325°F/160°C oven, covered, for 2 hours or until tender.
Add the mushrooms to the pan juices. Blend cold water with flour. Add to the heating juices, cook and stir until thickened.
