Classic Pot Roast

2 lbs Beef chuck, arm pot roast
3 Tbls Olive Oil, divided
2.5 cup thin sliced Onion
1 cup diced Carrots
1 cup diced Celery
1 Parsnip, peeled and diced
6 Garlic cloves, chopped
8 oz Portabella Mushrooms, sliced
8 oz Tomato Sauce
1 1/2 cups beef broth, low sodium, low fat
1 tsp Chili powder
1 1/2 cups Red Wine
2 Bay Leaves
1 Tbls Cornstarch
2 Tbls Cold Water

Chop and prepare ingredients. Preheat oven to 300F. Trim fat, sprinkle with salt and pepper.
Heat 2 T oil in Dutch oven. Add Beef and brown on all sides. Remove from pan.
Add Remaining T of oil, onion,carrot,celery and parsnip to pan. Saute until lightly browned, about 8 min.
Add Garlic, mushrooms,chili powder and cook 3 min.
Add broth, tomato sauce, red wine, thyme and bay leaves. Return meat to pan, Bring to boil. Place in oven and cook 4 hours till beef is tender. You should have lots of liquid to make a rich brown gravy. Remove meat and vegetables to serving platter, keeping covered with foil to stay warm.
Dissolve cornstarch in cold water and pour mixture into pan, stirring constantly until gravy has thickened.

Number of Servings: 10

Recipe submitted by SparkPeople user SPARKLERDEB.