Pot Roast with Garlic and Red Wine Gravy

Ingredients:

• 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

Instructions:

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