Company Pot Roast

Total Time Prep: 20 min. Bake: 2-3/4 hours

Yield 6 servings

The aroma of this roast slowly cooking in the oven is absolutely mouthwatering. It gives the home such a cozy feeling. —Anita Osbourne, Thomasburg, Ontario

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

Directions

Brown roast in oil in an oven-safe Dutch oven on all sides; drain. Combine sherry, soy sauce, sugar, bouillon and cinnamon stick; pour over roast.
Cover and bake at 325° until meat and vegetables are tender, 2-3/4 to 3-1/4 hours, 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 until thickened, about 2 minutes. Serve with roast and vegetables.

Nutrition Facts

6 ounces cooked meat with 2 cups vegetables and 1/4 cup gravy: 713 calories, 26g fat (9g saturated fat), 148mg cholesterol, 1437mg sodium, 56g carbohydrate (17g sugars, 5g fiber), 49g protein.

The aroma of this roast slowly cooking in the oven is absolutely mouthwatering. It gives the home such a cozy feeling. —Anita Osbourne, Thomasburg, Ontario

Recipe Creator