POT ROAST RECIPE

PREPARATION: Preheat oven to 275. Mix 5 cups of Beef Stock with the Worcestershire and Soy Chop Vegetables Rub Chuck Roast with salt, pepper and garlic powder. COOKING: Heat med/high 3 TBS oil in pan with the butter and quickly brown the onions, remove the onions and do the same with the carrots then remove. On high, Brown (dark) the roast on all sides (Add the remaining oil if needed), remove. Using the red wine and one cup of the broth (or less) deglaze the pan. Put Roast back in pan, add rest of stock to just over half of the meat. Add Carrots, Thyme, Rosemary and Celery to the pan making sure the herbs are in the liquid. Place the Onions on top of the roast toothpicking in place if needed. Cover pan and put in the oven at 275 for 4 hours. Remove the meat, set aside, tent and let rest. GRAVY: Remove carrots and Onions from the liquid and set aside. Remove all remaining ingredients from liquid. Mix the corn starch with cold water and stir into liquid. Season to taste.