Perfect Pot Roast - cooking recipe

Ingredients

3-4 lb Boneless Chuck Roast (Pot roast)
garlic powder
pepper
oil
8 oz tomato sauce or puree
1 med. onion
1/2 c. red cooking wine
3 beef bouillon cubes
3 Tbsp. cornstarch
2 Tbsp. Kitchen Bouquet

Preparation

Heat oil in covered dutch oven.
Pepper and garlic powder on all sides of roast.
Sear in oil on both sides until very dark brown. Add tomato sauce and water to top of roast.
Cut onion in chunks and add along with wine and bouillon cubes.
Cook covered on low 2-3 hours.
Remove meat and make cornstarch gravy base with 1/3 cup water.
Thicken and add kitchen Bouquet to darken.
Serve with mashed potatoes. (Can add baby carrots half way through cooking time.)