- Reduce heat; cover and simmer for 3-1/2 to 4 hours or until meat is
- Remove roast and keep warm. Strain cooking juices; discard vegetables
- and spices. Return juices to pan. Combine cornstarch and cold water
- until smooth; gradually add to pan juices. Bring to a boil; cook and
- stir for 2 minutes or until thickened. Slice roast; serve with
- gravy. Yield: 6-8 servings.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.