Pot Roast with Vegetables
| Yield: | 1 Servings |
| Categories: |
| 1 | tb | Vegetable oil |
| 1 | Boneless chuck roast (3 1/2 to 4 pounds), rolled and tied | |
| 2 | Onions, chopped fine | |
| 4 | Garlic cloves, chopped fine | |
| 3/4 | c | Canned crushed tomatoes |
| 1/4 | c | Red-wine vinegar |
| 1 | tb | Firmly packed brown sugar |
| 1 | Bay leaf | |
| 2 1/2 | c | Water |
| 3/4 | lb | Carrots, cut diagonally into 1-inch-thick slices |
| 1 | lb | Small red potatoes, peeled and kept in a bowl of cold water if desired |
| 1 1/2 | tb | Cornstarch dissolved in 1 1/2 tablespoons cold water |
| Minced fresh parsley leaves for garnish |
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