1 medium onion, chopped
3 garlic cloves, minced
4 medium potatoes, halved
375 g carrots, sliced 3/4 lb
250 g parsnips, sliced 1/2 lb
250 g turnips, diced 1/2 lb
250 g mushrooms, sliced 1/2 lb
1 can whole tomatoes, drained & chopped
1.5 kg boneless beef chuck roast 3 lb
25 ml olive oil 2 tbsp
175 ml port wine 3/4 cup
175 ml dry red wine 3/4 cup
500 ml beef broth 2 cup
25 ml worchestershire sauce 2 tbsp
15 ml packed brown sugar 1 tbsp
3 bay leaves
5 ml dried thyme, crumbled 1 tsp
5 ml dried oregano, crumbled 1 tsp
45 ml cornstarch 3 tbsp
45 ml water 3 tbsp
Season roast with salt and pepper. In a 5 quart (5 L) heavy kettle; heat oil over moderately high heat until hot but not smoking and brown roast on all sides. Transfer roast to a plate and pour off all but 1 tablespoon (15 ml) fat from kettle. Add onion and cook over moderate heat, stirring, until golden. Add garlic and cook, stirring, 1 minute. Add port and red wine and simmer, scraping up any brown bits of bottom of kettle, 5 minutes. Stir in broth, worchestershire sauce, brown sugar, tomatoes, bay leaves, thyme and oregano and bring mixture to a boil. Add roast, carrots, parsnips, turnips and mushrooms and simmer, covered, turning roast over halfway through cooking time, 3 hours total, or until tender.
In a small bowl; stir together cornstarch and water until smooth and stir enough into sauce to thicken to desired consistency. Simmer sauce, stirring occasionally, 2 minutes.
Cut roast crosswise into thick slices and arrange on a deep platter. Spoon vegetables and sauce over meat.
Serves 6