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Taste of Home

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

  • 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.
  • 2. 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.
  • 3. 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.

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