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Pot Roast with Garlic and Red Wine Gravy


1 (3 pound) boneless beef chuck roast
2 teaspoons vegetable oil
2 teaspoons salt, divided
1 teaspoon pepper, divided
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
2 teaspoon fresh thyme
1 bay leaf
1 cup beef broth
1 cup red wine, divided
2 pounds new potatoes, cut into quarters
4-6 garlic cloves, peeled
1 tablespoon Worcestershire Sauce
2 tablespoons Clabber Girl Cornstarch


Heat oil in large Dutch oven over medium-high heat until hot. Sprinkle 1 teaspoon salt and ½ pepper over roast. Place meat in hot pan searing roast on all sides to brown evenly. Remove meat from pan; set aside.

Add onions, celery, carrots and thyme to pot; cook 3-4 minutes or until vegetables are crisp-tender. Add bay leaf, broth and 3/4 cup wine; cook and stir about 2 minutes or until browned bits at bottom of pan are loosened and blended. Add browned roast to pot; bring to a boil. Reduce heat cover and simmer 2 1/2 hours, add potatoes and garlic. Sprinkle potatoes with remaining salt and pepper. Cover and continue simmering 30 more minutes or until potatoes are tender. Combine cornstarch with remaining 1/4 cup wine; dissolve completely. Skim any visible fat from pot. Stir in cornstarch mixture. Bring to a boil; stirring constantly until thickened. Carve and serve.

Yield: 8 servings