Edith's Famous Pot Roast

ingredients

3-4 lbs boneless chuck roast

2tbsp worcestershire sauce

2tbsp cornstarch

1 c thinly sliced onion wedges

3 tbsp olive oil

3 cloves garlic, minced

salt and pepper

2 bay leaves

1/4 c red wine

1 c cream of mushroom soup

3/4 c beef broth

8 medium carrots cut into thirds

directions

• preheat oven to 350 degrees F
• rub roast with salt and pepper and sprinkle with cornstarch
• heat oil in an ovenproof pot and brown roast searing it on both side until roast is golden brown. remove roast from the pot. in the same pot mix onions, garlic and carrots. put on top the roast.
• combine mushroom soup, wine, worcestershire sauce, and beef broth into a bowl and pour over the roast
• cover the pot with its lid and bake for 3-4 hours or until tender.
• remove and discard bay leaves
• transfer roast to a cutting board and slice thinly against the grain. cook's note: if gravy is not thick enough...remove meat in the pot...bring the gravy into a boil and thicken it by adding 2 tbsp cornstarch mixed with 1/4 c beef broth.