- 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
- 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.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Company Pot Roast
"I have made this recipe several times. I got it from the Feb/Mar 2013 issue of Simple and Delicious Magazine. It is the best pot roast recipe I've ever made!"
"This recipe had a lot of deep flavor and the meat was very moist. I made this in the crockpot. I let it cook on low for 8 hours. I did sear the meat before placing it on all the veggies. Lastly I topped it off with the liquid. My husband really liked this dish and so did our guests. I did omit the corn starch & water slurry."
"Great recipe! I used the beef broth, and forgot to include the onion, but everything else was exact."
"This was very good. I omitted the sugar and used 1 cup cabernet sauvignon instead of sherry."
"Very good. Used dry red wine instead of sherry and skipped veggies. Will make again."