Archduke Ferdinand'S Pot Roast - cooking recipe

Ingredients

1 (3 to 3 1/2 lb.) beef chuck pot roast
2 Tbsp. cooking oil
1 (10 3/4 oz.) can condensed tomato soup
1/2 c. dry red wine
1 clove garlic, minced
1 bay leaf
1/2 tsp. ground allspice
2 stalks celery, sliced
1 large carrot, sliced
2 Tbsp. cornstarch
1/4 tsp. salt
1/8 tsp. pepper

Preparation

In a Dutch oven, brown meat on both sides in hot oil; drain off fat.
Stir together the soup, wine, garlic, bay leaf, allspice, salt and pepper; pour over meat.
Add celery and carrot. Cover; simmer for 1/2 to 2 hours, or until meat is tender. Remove meat and vegetables to platter; keep warm.
Combine 2 tablespoons cold water and cornstarch; stir into sauce in Dutch oven.
Cook and stir until bubbly; cook and stir 2 minutes more. Spoon some sauce over meat.
Pass remainder.
Serves 8.