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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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The aroma of this roast slowly cooking in the oven is absolutely mouthwatering. It gives the home such a cozy feeling, even on the chilliest winter days. 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° 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.
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 for 2 minutes or until thickened. Serve with roast and vegetables. Yield: 6 servings.
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