POT ROAST

POT ROAST

Prep: 5 minutes
Yields: 8 servings

4 pounds beef chuck (my preference) or Bottom round
salt and pepper
2 large onions, peeled and quartered
1/2 cup white wine
1/4 - /2 cup less sodium soy sauce
1 small can tomato sauce
4 cups beef stock
2 tbsp cornstarch

Season beef with salt and pepper generoulsy.
Sear all sides of the beef in a very hot pan for 3 minutes each side.
remove beef from the pan and set aside.
Add onions into the pan and cook for 3 minutes.
add wine, tomato sauce and soy sauce.
add broth.
Add beef back.
bake at 300 F for 6 hours turning beef or baste beef occassionaly. Do not over the pan. You want the skin to brown just like in my cooking video.
Cool down.
Strain liquid.
Bring the sauce into a boil (3 minutes)
meanwhile dissolve cornstarch with a cup of the sauce. (slurry)
Whisk in slurry into the boiling sauce. Cook for 30 seconds until slightly thick. Turn off stove.
Slice beef into 1 inch thick
Pour sauce on top of the beef slices before serving.
Enjoy.