Orange Vegetable Pot Roast - cooking recipe

Ingredients

1 (4 lb.) beef chuck pot roast
2 Tbsp. cooking oil
1 tsp. finely shredded orange peel
2 c. orange juice
2 medium onions, quartered
3/4 tsp. fines herbes
1 bay leaf
3 medium sweet potatoes, peeled and quartered
2 c. fresh or 1 (10 oz.) pkg. frozen Brussels sprouts
1 c. sliced fresh mushrooms
2 Tbsp. cornstarch

Preparation

Trim excess fat from meat.
In a large Dutch oven, heat cooking oil.
Brown meat in the hot oil.
Spoon off fat.
Add orange peel, orange juice, onions, fines herbes and bay leaf. Bring to boiling.
Reduce heat.
Simmer, covered, for 1 hour.