Old-Fashioned Pot Roast

3 lb boneless rump roast
1 tbsp brown sugar
2 bay leaves, crushed
2 medium onions, sliced
2 medium carrots, sliced
2 stalks celery, sliced
1/2 cup beef broth
1/2 cup red wine
1 apple, peeled and sliced
For gravy:
pan juices, about 1-1/2 cups
1/2 cup beef broth
1 tbsp cornstarch
1/2 cup half & half cream

Place roast in a deep casserole or pan with lid. Sprinkle roast with brown sugar and bay leaves. Add onions, carrots, and celery. Add beef broth and red wine. Bring to a boil. Cover with lid.

Cook meat in oven at 325F for about 2-1/2 hours or until meat is tender. Check for doneness.

Add apples clices to meat for the last 30 minutes of cooking time.

For gravy, strain pan juices and add beef broth in a saucepan. Mix cornstarch with a little water. Bring pan juices and broth to a boil. Add cornstarch mixture. Cook, stirring constantly, until thickened. Taste. Add half & half and more seasonings if needed.

Slice meat, Serve with gravy spooned over.

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