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1
Chop onion and mince garlic.
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2
Peel carrots and parsnips and diagonally cut into 3/4-inch-thick slices.
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3
Peel turnips and cut into 3/4-inch-thick wedges.
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4
Cut mushrooms into 1/2-inch-thick slices.
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5
Peel gingerroot and mince enough to measure 1/4 cup.
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6
Drain tomatoes and chop.
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7
Pat chuck roast dry and season with salt and pepper.
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8
In a 5-quart heavy kettle heat oil over moderately high heat until hot but not smoking and brown roast on all sides.
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9
Transfer roast to a plate and pour off all but 1 tablespoon fat from kettle.
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10
Add onion to kettle and cook over moderate heat, stirring, until golden.
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11
Add garlic and cook, stirring, 1 minute.
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12
Add Port and red wine and simmer, scraping up any brown bits on bottom of kettle, 5 minutes.
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13
Stir in broth, Worcestershire sauce, brown sugar, gingerroot, tomatoes, bay leaves, thyme, and oregano and bring mixture to a boil.
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14
Add roast, carrots, parsnips, turnips, and mushrooms and simmer, covered, turning roast over halfway through cooking time, 3 hours total, or until tender.
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15
Pot roast may be made up to this point 3 days ahead.
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16
Cool roast, uncovered, before chilling, covered, and remove any solidified fat before reheating.
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17
Transfer roast with tongs to a cutting board and let stand 10 minutes.
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18
If necessary skim fat from cooking liquid and bring cooking liquid and vegetables to a boil over moderate heat.
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19
In a small bowl stir together cornstarch and water until smooth and stir enough into sauce to thicken to desired consistency.
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20
Simmer sauce, stirring occasionally, 2 minutes.
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21
Cut roast crosswise into 1/2-inch-thick slices and arrange on a deep platter.
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22
Spoon vegetables and sauce over meat.
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23
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