Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: coat meat with flour. in a dutch oven, brown meat on both sides in 2 tablespoons olive oil. season with salt and pepper. add 2 cups of sliced onion. combine 1/4 cup each of water and ketchup, 1/3 cup dry sherry, 1 large clove garlic, minced, 1/4 teaspoon each of dry mustard, marjoram, crushed rosemary, thyme and 1 medium whole bay leaf. add to pot, simmer covered for 2 hours or until tender. remove meat to platter. discard bay leaf. add 1/4 lb. fresh mushrooms. blend 1/4 cup cold water with 2 tablespoons flour. stir into juices. cook and stir until thickened and bubbly. pour gravy over roast and use the rest for wide egg noodles you have cooked and drained. i usually double the gravy.

Target recipe: salt and pepper roast. brown pot roast in large pan till dark brown on both sides. add chopped onion to the pan. add garlic. i use a covered pan with a tight fitting lid but you can use foil to seal. cook at 325°f for at least 2 hours checking to see that the meat is tender and most of the fat has melted away, may take up to 3 hours. cut veggies into 4 pieces and add to pot for an additional 30 minutes. now this roast is wonderful and tastes different then meat cooked in liquid. you can use drippings to make gravy.