2 1/2 to 3 pound boneless pot roast
1 medium onion sliced
salt & pepper
2 tablespoons brown sugar
2 tablespoons balsamic vinegar
1/4 teaspoon garlic powder
1 stick cinnamon
1 1/2 cups beef stock (unsalted)
1/3 cup dry red wine
1/4 cup soy sauce
1/2 pound sliced crimini mushrooms
4 carrots, peeled, halved lengthwise
4 potatoes, peeled, quartered
In Dutch oven, brown roast and onions in hot oil (seasoned lightly with salt & pepper). Add remaining ingredients except for mushrooms, carrots and potatoes. Simmer covered for two hours. Add mushrooms, carrots and potatoes, cover and simmer for one more hour. Remove cinnamon stick before serving.
If desired, thicken juices with 1 1/2 teaspoons cornstarch mixed with 1/4 cup cold water. Stir into juices. Heat mixture until it boils and thickens, stirring constantly. Serve with meat. Makes 5 to 6 servings.