Bavarian Pot Roast with Roasted Vegetables

 Here's a delicious recipe to make on your next cold day! True comfort food.

3-4 pounds boneless beef chuck roast
2 tablespoons canola oil
1 cup water
1 cup beef stock
14 oz. crushed tomatoes
1 cup chopped onion
2 tablespoons sugar
1 tablespoon vinegar
2 teaspoons salt
1 bay leaf
1 teaspoon black pepper
1/2 teaspoon cinnamon

4-6 Yukon potatoes, quartered
4-6 carrots, peeled and sliced
Salt and pepper

In a large Dutch oven, brown roast in hot oil. In a large bowl combine water, beef stock, tomatoes, onion, sugar, vinegar, salt, bay leaf, pepper and cinnamon. Pour over meat and bring to a boil. Reduce heat, cover and simmer until tender about 3-3 1/2 hours. 

Transfer meat to a serving platter and cover with foil to keep warm. Prepare vegetables and place in Dutch oven, stirring to coat vegetables with juice. Place in 425 degree preheated oven. Cook uncovered for 40-45 minutes until vegetables are tender and juices have thickened. To serve, pour juices over roast and vegetables. Season with salt and pepper. Serves 6-8.
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