Pot Roast With Vegetables

1. 1

   In a large heavy flameproof caserole heat the oil over moderarely high heat until it is hot but not smoking and in it brown the beef, patted dry and seasoned with salt and pepper on all sides.

2. 2

   Transfer the beef to a plate, add the onions and garlic to the casserole, and cook the mixture over moderate heat, stirring until the onions are golden.

3. 3

   Stir in the tomatoes, the vinegar, the brown sugar, the bay leaf, and the water, bring the mixture to a boil, and add the beef.

4. 4

   Braise the beef, covered, covered, in a preheated 350deg. f. oven for 1 hour, add the carrots, and braise the mixture covered, for 30 minutes.

5. 5

   Add the potatoes, drained if necessary, and braise the mixture, covered, for 30 minutes, or until the beef and vegetables are tender.

6. 6

   Transfer the beef to a cutting board and let it stand for 10 minutes.

7. 7

   Skim any fat off the top of cooking mixture and bring mixture to a boil. Stir the cornstarch mixture and add enough of it to the boiling cooking mixture, stirring, to thicken the gravy to the desired consistency.

8. 8

   Simmer the gravy mixture, stirring occasionally, for 2 minutes, season with salt and pepper, and discard bay leaf.

* Per serving · 4 servings · Values may vary.