Hi, Donuel. I've printed out the recipe and will give it a try.

The thing about a recipe that calls for 2T of sherry, is what do you do with the rest of it? This recipe helps:

Sherry beef and onions.

Cut a yellow onion into wedges, cutting from top to bottom.
Put a slow-cooker bag (for easy cleanup) into a slow cooker.
Put a beef chuck roast in the slow cooker. Press the meat against the bottom of the cooker.
Strew the onion on top and around the beef.
Pour 1/2 cup sherry over all.
Add 1-2 bay leaves, slipping them into the liquid.
Slow cook all day, till beef is tender.

Serve over cooked noodles. Leftover beef makes nice sandwiches.