Company Pot Roast

By smclane

Ingredients

• 1 boneless beef chuck roast (3 to 4 pounds)
• 2 tablespoons olive oil
• 1 cup sherry or beef broth
• 1/2 cup reduced-sodium soy sauce
• 1/4 cup sugar
• 2 teaspoons beef bouillon granules
• 1 cinnamon stick (3 inches)
• 8 medium carrots, cut into 2-inch pieces
• 6 medium potatoes, peeled and cut into 1-1/2-inch pieces
• 1 medium onion, sliced
• 2 tablespoons cornstarch
• 2 tablespoons cold water

Details

Servings 6
Preparation time 20mins
Cooking time 185mins
Adapted from tasteofhome.com

Preparation

Step 1

Brown roast in oil in a Dutch oven on all sides; drain. Combine the sherry, soy sauce, sugar, bouillon and cinnamon stick; pour over roast.

Cover and bake at 325° for 2-3/4 to 3-1/4 hours or until meat and vegetables are tender, adding the carrots, potatoes and onion during the last 30 minutes of cooking.

Remove roast and vegetables to a serving platter; keep warm. Combine cornstarch and water until smooth. Stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast and vegetables.
Yield: 6 servings.