Coat roast with flour. Brown on both sides in oil over medium-high heat. Add onion to pot. Combine water, catsup, sherry, garlic, mustard, marjoram, rosemary and thyme. Add to meat with bay leaf. Simmer, covered, for 2 hours or until tender. Remove meat and set aside. Remove bay leaf; skim off any excess fat. Add mushrooms. For gravy, combine cold water and flour until dissolved. Stir into juices and cook until thick and bubbly. |