Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3             pounds  boneless beef chuck roast
  1           teaspoon  salt
     1/2      teaspoon  black pepper
  2        tablespoons  all-purpose flour
  2        tablespoons  vegetable oil
     1/4           cup  water
     1/4           cup  ketchup
     1/2      teaspoon  dried marjoram
     1/2      teaspoon  dried rosemary
     1/2      teaspoon  dried thyme
     1/4      teaspoon  dry mustard
  2             cloves  garlic -- minced
     1/2           cup  dry sherry
  1                     bay leaf
  1             medium  onion -- thinly sliced
     1/2         pound  fresh mushrooms -- thinly sliced
     1/4           cup  water
  2        tablespoons  all-purpose flour

Preparation:

* Sprinkle roast with salt, pepper, and 2 tablespoons flour. Brown on all sides of roast in hot oil in a large Dutch oven. * Combine 1/4 cup water and next 8 ingredients; pour over roast. Add onion. Bring to a boil over medium heat; cover, reduce heat, and simmer 1 1/2 hours. * Add mushrooms; cover and simmer 1 additional hour or until roast is tender. * Remove roast, reserving liquid in Dutch oven. Remove and discard bay leaf from Dutch oven. * Combine 1/4 cup water and 2 tablespoons flour, stirring until smooth. Add flour to liquid in Dutch oven, stirring constantly. Bring to a boil over medium heat; boil, stirring constantly, until gravy thickens. Serve gravy with roast. NOTE: A pressure cooker will cook this roast in about 40 minutes. Prepare roast as directed, adding all ingredients to cooker. Close lid, and follow manufacturer's direction

Nutritional Information:

167 Calories (kcal); 7g Total Fat; (46% calories from fat); 3g Protein; 16g Carbohydrate; 0mg Cholesterol; 718mg Sodium