All-American Pot Roast with Braised Vegetables

Name: All-American Pot Roast with Braised Vegetables
Ingredients: 1 boneless beef chuck pot roast (3 to 4 lbs / 1.3 to 1.8 kilos), trimmed; 2 slices turkey bacon; 1-1/2 tsp (7 mL) salt; 1-1/2 tsp (7 mL) freshly ground black pepper; 8 large carrots, peeled and cut into 2-inch (5 cm) chunks; 2 medium onions, coarsely chopped; 4 garlic cloves, crushed; 1 can (28 oz / 875 g) whole tomatoes in purée; 1 cup (250 mL) chopped fresh basil; 2 cups (500 mL) dry red wine or reduced-sodium beef broth; 2 lbs (900 g) small red-skinned or Yukon Gold potatoes, scrubbed; 2 tsp (10 mL) cornstarch, dissolved in 2 tbsp (30 mL) water

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Number of servings : Prep time: Cooking time: 2 minutesType of meal : | Main Courses | Main CoursesSpecial diet : Ingredients1 boneless beef chuck pot

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