Potroast with Tomato Gravy

A revamp of an old favourite. After several requests for a more "saucy" potroast this was the winning version. Potroast is cheap and you will have lots of leftovers for lunch the next day. This is an oven version. If you have a slowcooker I encourage you to look on the web, there are a MILLION recipes out there for slowcooker potroast. For those of you in the dark ages like me this recipe uses a dutch oven.

• 3lb potroast - I like to use boneless blade
• 1/4 cupsherry, red wine or vermouth (I prefer sherry)
• 1 pkg dry onion soup mix
• 796 ml can diced tomatoes
• 1 tbsp corn starch - optional

On the stovetop heat a small amount of vegetable oil on medium high in the bottom of your dutch oven. Dry your potroast completely with paper towel and brown the top and bottom of the roast in the oil. I don't bother browning the sides. A tip for browning meat - if it is still stuck to the bottom of the pan it is not browned. Give it a few more minutes to brown and form a crust and it will release from the bottom of the pan.

Once the meat is browned add the sherry, onion soup mix and diced tomatoes to the dutch oven and stir to mix together. Cover and place in a 250F oven for 1 hour then turn down to 200F for another 2 hours. At this time I remove the potroast to a cutting board and cover with foil and return the dutch oven with the liquid to the stovetop.

Bring the liquid to a boil. In a small cup or bowl mix the cornstarch with a little bit of water to form a slurry. Add the slurry to the boiling liquid and stor rapidly. This will cause it to thicken up into a tomato gravy. If you want you can skip this step and just spoon the juice over your meat and potatoes as is.

I like to serve this with mashed potatoes and peas and carrots, just like my nana used to. COMFORT!

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