Sunday Pot Roast

Preheat oven to 350.

On top of stove brown meat on all sides in oil in a roasting pan.

Add Garlic, Onion and Mushrooms, saute until onion is soft.

Add Beef Broth, stir well, scraping drippings from bottom of pan.

Add Carrots.

Cover and cook in oven 1 hour.

Remove Meat and Vegetables from pan.

Dissolve Cornstarch in water and stir into pan drippings.

Return Meat and Vegetables to pan.

Cover and cook 30 minutes until Meat is tender and sauce is thickened.

Add Salt and Pepper.

Slice meat thin and serve with sauce over the top.

Sunday Pot Roast

1 - 3 Lb. Chuck Roast, cut 2 inches thick	1/4 C. Vegetable Oil
2 C. Fresh Mushrooms. halved	2 Garlic cloves, minced
1 - 14 1/2 oz. can Beef Broth	2 Tbl. Cornstarch
1 Lb. Carrots, cut into bite size pieces	2 Tbl. Cold Water
1 medium Onion, cut in wedges	Salt and Pepper to taste

Preheat oven to 350. On top of stove brown meat on all sides in oil in a roasting pan. Add Garlic, Onion and Mushrooms, saute until onion is soft. Add Beef Broth, stir well, scraping drippings from bottom of pan. Add Carrots. Cover and cook in oven 1 hour. Remove Meat and Vegetables from pan. Dissolve Cornstarch in water and stir into pan drippings. Return Meat and Vegetables to pan. Cover and cook 30 minutes until Meat is tender and sauce is thickened. Add Salt and Pepper. Slice meat thin and serve with sauce over the top.