Ingredients
1 boneless beef chuck roast (3 to 4 pounds)2 tablespoons olive oil1 cup sherry or beef broth1/2 cup reduced-sodium soy sauce1/4 cup sugar2 teaspoons beef bouillon granules1 cinnamon stick (3 inches)8 medium carrots, cut into 2-inch pieces6 medium potatoes, peeled and cut into 1-1/2-inch pieces1 medium onion, sliced2 tablespoons cornstarch2 tablespoons cold water
Preparation
Brown roast in oil in a Dutch oven on all sides; drain. Combine the sherry, soy sauce, sugar, bouillon and cinnamon stick; pour over roast.
Cover and bake at 325° until meat and vegetables are tender, 2-3/4 to 3-1/4 hours, adding the carrots, potatoes and onion during the last 30 minutes of cooking.
Remove roast and vegetables to a serving platter; keep warm. Combine cornstarch and water until smooth. Stir into pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with roast and vegetables.
