Herbed Pot Roast

Makes 8 servings

• 1 tablespoon olive oil
• 2 pounds lean boneless roast beef
• Fresh ground pepper
• 1/2 cup water
• 1/3 cup dry sherry
• 1/4 cup ketchup
• 1 clove garlic, minced
• 1/4 teaspoon dry mustard
• 1/4 teaspoon marjoram
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon dried thyme
• 2 medium onions, sliced
• 1/ bay leaf
• 1 (16-ounce) can sliced mushrooms, undrained

1. Add olive oil to a large Dutch oven over medium heat. Sprinkle roast with pepper, and brown roast on all sides.

2. Combine water, sherry, ketchup, garlic, mustard, marjoram, rosemary, and thyme in a small bowl, and pour over roast. Add onions and bay leaf, cover, and simmer for 2 to 3 hours, until roast is tender.

3. Add mushrooms and continue simmering until heated. Remove bay leaf. Transfer roast to a platter, slice, and serve.