Gordon's Pot Roast

Directions

1. 1
   Chop onion and mince garlic.
2. 2
   Peel carrots and parsnips and diagonally cut into 3/4-inch-thick slices.
3. 3
   Peel turnips and cut into 3/4-inch-thick wedges.
4. 4
   Cut mushrooms into 1/2-inch-thick slices.
5. 5
   Peel gingerroot and mince enough to measure 1/4 cup.
6. 6
   Drain tomatoes and chop.
7. 7
   Pat chuck roast dry and season with salt and pepper.
8. 8
   In a 5-quart heavy kettle heat oil over moderately high heat until hot but not smoking and brown roast on all sides.
9. 9
   Transfer roast to a plate and pour off all but 1 tablespoon fat from kettle.
10. 10
    Add onion to kettle and cook over moderate heat, stirring, until golden.
11. 11
    Add garlic and cook, stirring, 1 minute.
12. 12
    Add Port and red wine and simmer, scraping up any brown bits on bottom of kettle, 5 minutes.
13. 13
    Stir in broth, Worcestershire sauce, brown sugar, gingerroot, tomatoes, bay leaves, thyme, and oregano and bring mixture to a boil.
14. 14
    Add roast, carrots, parsnips, turnips, and mushrooms and simmer, covered, turning roast over halfway through cooking time, 3 hours total, or until tender.
15. 15
    Pot roast may be made up to this point 3 days ahead.
16. 16
    Cool roast, uncovered, before chilling, covered, and remove any solidified fat before reheating.
17. 17
    Transfer roast with tongs to a cutting board and let stand 10 minutes.
18. 18
    If necessary skim fat from cooking liquid and bring cooking liquid and vegetables to a boil over moderate heat.
19. 19
    In a small bowl stir together cornstarch and water until smooth and stir enough into sauce to thicken to desired consistency.
20. 20
    Simmer sauce, stirring occasionally, 2 minutes.
21. 21
    Cut roast crosswise into 1/2-inch-thick slices and arrange on a deep platter.
22. 22
    Spoon vegetables and sauce over meat.
23. 23
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