Preparation time: 15 minutes
Cooking time: 3 hours

1. Combine seasoning ingredients; press onto beef pot roast.
2. Heat oil in stock pot over medium heat until hot. Brown pot roast. Pour off drippings.
3. Add 3/4 cup water; bring to a boil. Reduce heat; cover tightly and simmer 2 hours.
4. Add vegetables; continue cooking, covered, 30 to 45 minutes or until pot roast and vegetables are fork-tender. Remove pot roast and vegetables; keep warm.
5. Skim fat from cooking liquid.
6. Measure and return 2 cups cooking liquid to stock pot. Stir in cornstarch mixture; cook and stir 1 minute or until thickened and bubbly.
7. Carve pot roast. Serve with vegetables and sauce.

Longshot Cabernet Sauvignon 2017
Producted by E. & J. Gallo Winery in California, the grapes for Longshot Cabernet Sauvignon were harvested at optimum ripeness, which allowed for easy extraction of rich colour and velvety tannins. The winemaker employed a warm fermentation process, which has resulted in a wine with more flavour and fruitier aromatics. This cabernet is a bold wine with big personality, driven by flavours of blackberry and black cherry, supported by firm tannins and a hint of spice—all leading toward a complex finish of dark chocolate espresso