1 beef cross rib pot roast (about 3 1/2 lbs.)
1 tbsp. oil
1 (13 3/4 oz.) can beef broth
1/2 c. California brandy
1/2 bay leaf
1/4 tsp. thyme, crumbled fine
2 lbs. sm. red-skinned potatoes
1/2 lb. sm. boiling onions
1/2 lb. sm. carrots
1 lb. zucchini, quartered
1 sm. cabbage, cut in wedges
2 tbsp. cornstarch

Brown beef on all sides in oil. Add broth, 1/4 cup brandy, bay leaf, and thyme; bring to a boil. Cover and cook slowly until meat is almost tender, 2 1/2 to 3 hours. Add potatoes, onions, and carrots. Cover and cook 20 minutes until almost tender. Add zucchini and cabbage; cook 5 to 10 minutes longer. Remove meat and vegetables to serving platter and keep warm. Skim fat from broth; remove bay leaf. Mix cornstarch with remaining 1/4 cup brandy and stir into broth remaining. Cook, stirring, until sauce boils and thickens. Turn into serving bowl and pass separately. Makes 6 servings.