Beef Pot Roast

If you have to do the dishes, you will appreciate a pot roast. The meat, potatoes and vegetable cook in one pan. By varying your cooking liquid you can find the exact flavor combination perfect for you.

INGREDIENTS

2 to 3 lb. beef chuck roast
Burgundy wine
1 beef bouillon cube
1 medium onion
4 to 5 carrots
2 to 4 potatoes
1 bay leaf
1/8 tsp. ground cloves
Salt and pepper to taste
1 T cornstarch

PROCEDURE

Trim excess fat from meat. Put trimmings in skillet with a tight-fitting lid and render fat scraps until you have coated the bottom and sides of skillet with oil. Discard fat trimmings. Brown roast in hot pan on all sides. Drain excess oil. Turn down heat and add 1/2 cup burgundy and 1/2 cup water. Add the bay leaf, cloves and bouillon cube. I always shake a little salt and grind some pepper over the meat. Cut the onion into thick slices and place them on top of meat. Cover and simmer for about 1 hour. Check once or twice to make certain that the liquid does not boil away. Add a small amount of wine or water if necessary. Peel and quarter the potatoes and carrots and add to skillet. Shake a little salt on the vegetables. Cook until vegetables are done. Remove meat and vegetables and keep warm. Add liquid to make about 1 1/2 cups. Dissolve cornstarch in 1/4 cup cold water, stir into liquid and cook until clear. Taste and adjust seasoning.

NOTE

Use red port wine and about 1/4 tsp. basil instead of the burgundy and bay leaf. Or substitute beer for the burgundy. If you want a little more zip, add a couple of dashes of cayenne.