Gordon's Pot Roast

• 1 medium onion
• 3 garlic cloves
• 3/4 pound carrots
• 1/2 pound parsnips
• 1/2 pound turnips
• 6 ounces mushrooms
• a 3-inch piece fresh gingerroot
• a 28- to 32-ounce can whole tomatoes
• a 3-pound boneless beef chuck roast
• 2 tablespoons olive oil
• 3/4 cup Tawny Port
• 3/4 cup dry red wine
• 2 cups beef or chicken broth
• 2 tablespoons Worcestershire sauce
• 1 tablespoon packed brown sugar
• 3 bay leaves
• 1 teaspoon dried thyme, crumbled
• 1 teaspoon dried oregano, crumbled
• 3 tablespoons cornstarch
• 3 tablespoons water

1. Chop onion and mince garlic.
2. Peel carrots and parsnips and diagonally cut into 3/4-inch-thick slices.
3. Peel turnips and cut into 3/4-inch-thick wedges.
4. Cut mushrooms into 1/2-inch-thick slices.
5. Peel gingerroot and mince enough to measure 1/4 cup.
6. Drain tomatoes and chop.
7. Pat chuck roast dry and season with salt and pepper.
8. In a 5-quart heavy kettle heat oil over moderately high heat until hot but not smoking and brown roast on all sides.
9. Transfer roast to a plate and pour off all but 1 tablespoon fat from kettle.
10. Add onion to kettle and cook over moderate heat, stirring, until golden.
11. Add garlic and cook, stirring, 1 minute.
12. Add Port and red wine and simmer, scraping up any brown bits on bottom of kettle, 5 minutes.
13. Stir in broth, Worcestershire sauce, brown sugar, gingerroot, tomatoes, bay leaves, thyme, and oregano and bring mixture to a boil.
14. Add roast, carrots, parsnips, turnips, and mushrooms and simmer, covered, turning roast over halfway through cooking time, 3 hours total, or until tender.
15. Pot roast may be made up to this point 3 days ahead.
16. Cool roast, uncovered, before chilling, covered, and remove any solidified fat before reheating.
17. Transfer roast with tongs to a cutting board and let stand 10 minutes.
18. If necessary skim fat from cooking liquid and bring cooking liquid and vegetables to a boil over moderate heat.
19. In a small bowl stir together cornstarch and water until smooth and stir enough into sauce to thicken to desired consistency.
20. Simmer sauce, stirring occasionally, 2 minutes.
21. Cut roast crosswise into 1/2-inch-thick slices and arrange on a deep platter.
22. Spoon vegetables and sauce over meat.
23. .

onion, garlic, carrots, parsnips, turnips, mushrooms, fresh gingerroot, tomatoes, boneless beef chuck roast, olive oil, tawny port, red wine, beef, worcestershire sauce, brown sugar, bay leaves, thyme, oregano, cornstarch, water

Taken from www.epicurious.com/recipes/food/views/gordons-pot-roast-15733 (may not work)