Ingredients

Serves 4 to 6

　　1 medium onion

　　3 garlic cloves

　　3/4 pound carrots

　　1/2 pound parsnips

　　1/2 pound turnips

　　6 ounces mushrooms

　　a 3-inch piece fresh gingerroot

　　a 28- to 32-ounce can whole tomatoes

　　a 3-pound boneless beef chuck roast

　　2 tablespoons olive oil

　　3/4 cup Tawny Port

　　3/4 cup dry red wine

　　2 cups beef or chicken broth

　　2 tablespoons Worcestershire sauce

　　1 tablespoon packed brown sugar

　　3 bay leaves

　　1 teaspoon dried thyme, crumbled

　　1 teaspoon dried oregano, crumbled

　　3 tablespoons cornstarch

　　3 tablespoons water

　　

Step 1

Chop onion and mince garlic. Peel carrots and parsnips and diagonally cut into 3/4-inch-thick slices. Peel turnips and cut into 3/4-inch-thick wedges. Cut mushrooms into 1/2-inch-thick slices. Peel gingerroot and mince enough to measure 1/4 cup. Drain tomatoes and chop.

　　

Step 2

Pat chuck roast dry and season with salt and pepper. In a 5-quart heavy kettle heat oil over moderately high heat until hot but not smoking and brown roast on all sides. Transfer roast to a plate and pour off all but 1 tablespoon fat from kettle. Add onion to kettle and cook over moderate heat, stirring, until golden. Add garlic and cook, stirring, 1 minute. Add Port and red wine and simmer, scraping up any brown bits on bottom of kettle, 5 minutes. Stir in broth, Worcestershire sauce, brown sugar, gingerroot, tomatoes, bay leaves, thyme, and oregano and bring mixture to a boil. Add roast, carrots, parsnips, turnips, and mushrooms and simmer, covered, turning roast over halfway through cooking time, 3 hours total, or until tender. Pot roast may be made up to this point 3 days ahead. Cool roast, uncovered, before chilling, covered, and remove any solidified fat before reheating.

　　

Step 3

Transfer roast with tongs to a cutting board and let stand 10 minutes. If necessary skim fat from cooking liquid and bring cooking liquid and vegetables to a boil over moderate heat. In a small bowl stir together cornstarch and water until smooth and stir enough into sauce to thicken to desired consistency. Simmer sauce, stirring occasionally, 2 minutes.

　　

Step 4

Cut roast crosswise into 1/2-inch-thick slices and arrange on a deep platter. Spoon vegetables and sauce over meat. .