New England Style Pot Roast
NOTE from Gina: (This is my personal favorite of all time)
Gina Fl.

1 medium onion, chopped
3 garlic cloves, chopped
3/4 lbs. carrots, sliced
1/2 lb. turnips, peeled and sliced
1/2 lb. parsnips, peeled and sliced
6 oz. mushrooms, sliced
3-inch sliced piece of ginger, minced
28 oz. can whole tomatoes
3 lb. boneless beef chuck roast
2 tbsp. olive oil
3/4 cup Tawney Port
3/4 cup dry red wine
2 cups beef or vegetable broth
2 tbsp. Worcestershire sauce
1 tbsp. brown sugar
3 bay leaves
1 tsp. oregano
1 tsp. thyme
3 tbsp. cornstarch
3 tbsp. water

Drain and chop tomatoes. Pat meat dry and season with salt and pepper.

Brown roast in heavy kettle. Transfer roast to a platter.

In kettle, add onions, cook till golden. Add garlic, cook 1 minute.

Add Port and wine, scraping the brown bits up. Stir in broth, Worcestershire sauce, brown sugar, ginger, tomatoes and spices. Bring to a boil, add meat and veggies. Bring heat down to simmer and simmer covered for 3 hours. Turn roast after 1 1/2 hours.

Transfer the roast to platter, let stand for 10 minutes.

In a small bowl, combine the cornstarch and water, stir in to the sauce to thicken. Cut roast into 1/2-inch slices and arrange on a platter, spoon veggies around and sauce over.

Servings: 4-6