Savoury Pot Roast with Roasted Vegetables

This roast's flavour comes from the delicious, full flavoured gravy. You could also make it in a slowcooker and have a great meal ready at the end of the day.
1 3-4 lb. pot roast
Salt
1 Tbsp. cooking oil

¼ cup ketchup
2 Tbsp. Soya sauce
2 Tbsp. Worcestershire sauce
1 tsp. dried rosemary crushed

½ tsp. dry mustard
¼ cup red wine vinegar

2 cloves garlic minced

¼ - ½ cup water

1 Tbsp. brown sugar

In Dutch oven, on top of stove, brown meat slowly on both sides in hot oil. Remove from heat. Drain off fat and sprinkle roast with a little salt.

Combine remaining ingredients and pour over roast. Return to heat.

Cover tightly and simmer 1 ¾ -2 hours or until meat is tender.

Transfer meat to serving platter,loosely cover with foil and let stand while you make the gravy.

Skim off excess fat and heat pan juices to a slow simmer, scraping down all the brown bits with a spatula.

Mix 1 Tbsp. cornstarch with ¼ cup water and 1 Tbsp. brown sugar until blended.

Pour slowly, a little at a time into pan juices stirring constantly, adding only as much as needed to make a nice smooth gravy. Bring to a slow boil.

Remove from heat and serve with sliced roast and roasted vegetables.

Roasted Vegetables

About 1/2 hour before the meat is done, turn oven on to 425 degrees C.

Cover a large baking pan with parchment paper, if desired.

Peel carrots and potatoes. Try to keep the pieces of somewhat uniform size.

In a bowl, combine:

2 Tbsp. oil,

Kosher salt as desired,

1 clove garlic, minced

freshly ground pepper

Toss vegetables in oil mixture and lay out on prepared pan.

Roast in prepared oven for 15- 20 minutes or until vegetables are browned and tender.