Pot roast is one of those meals that makes cooking feel like a true delight—it gives you a chance to step away from the hustle and bustle of the day, take your time in the kitchen, and thoroughly enjoy the process.
0 Preheat the oven to 350°
7 Pat dry the beef pieces and seasoned with salt and pepper on all sides.
1 In a large, heavy, flameproof Dutch oven, heat the oil over moderately high heat until it is hot but not smoking, and in it, brown the beef.
6 Transfer the beef to a plate, add the onions and the garlic to the casserole, and cook the mixture over moderate heat, stirring, until the onions are soft and golden.
2 Stir in the tomatoes, the vinegar, the sugar, the bay leaf, and 2 ½ cups water, bring the mixture to a boil, and add the beef. Braise the beef, covered, in the oven for 1 hour, add the carrots, and braise the mixture covered for 1 hour, or until the beef and the vegetables are tender.
3 Transfer the beef with slotted spoon to a cutting board and let it stand, covered with aluminum foil, for 10 minutes. Skim the fat from the top of the cooking mixture to a boil. Stir the cornstarch mixture and add enough of it to the boiling cooking mixture, stirring to thicken the gravy to the desired consistency.
4 Simmer the gravy mixture, stirring occasionally for 2 minutes, season it with salt and pepper, and discard the bay leaf.
5 Slice the beef, arrange it on a heated platter, and transfer the vegetables with a slotted spoon to the platter. Spoon some of the gravy over the beef and serve the remaining gravy on the side. Garnish with the parsley.
