Savory Pot Roast

1 Jan

1 (4 to 5 lb.) chuck roast

3-TBSP vegetable oil

2 tsp. salt

1/4 tsp black pepper

1/2 cup water

1 (8 oz) can tomato sauce

3 medium onions, thinly sliced

3 cloves garlic, minced

2 TBSP brown sugar

1/2 tsp mustard

1/4 cup sweet white wine

1 small can tomato paste

3 TBSP Worcerstrshire sauce

6 TBSP cornstarch

1/2 cup water

Preheat oven to 325

Heat 3 TBSP vegetable oil in heavy dutch oven over medium heat. Brown meat on both sides. Mix together tomato sauce and tomato paste with a wire whisk until smooth. Add wine, salt, pepper, onions, garlic, sugar, and Worcestershire sauce. Put roast in a heavy oven proof roasting pan. Pour mixture over meat. Cover tightly and bake 1-1/2 hours. Remove roast and spoon juices on top. Cover tightly and continue cooking 2 hours or until fork tender. Remove roast and let rest before serving. While meat is resting, measure 3 cups of cooking liquid in glass measuring cup. Add ice cubes to cool liquid and absorb fat. Remove ice cubes. In a heavy sauce pot bring liquid to a boil. Mix corn starch with 1/2 cup water until smooth. Reduce heat and slowly add starch mixture, whisking constantly until thick. Add more salt if needed. Serve on the side with roast.



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