4 to 5 lb. blade pot roast
2 tbsp. oil
1 finely chopped garlic clove
2 (8 oz.) cans tomato sauce
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. oregano
1/2 c. apple juice
1/4 c. cider vinegar
1 (2 oz.) can mushrooms
1/4 c. chopped parsley

Heat oil in Dutch oven. Place pot roast in pan and brown on all sides. Combine garlic, tomato sauce, salt, pepper, oregano, apple juice and vinegar. Pour sauce over browned roast. Add mushrooms and parsley.

Cook slowly 2 to 2 1/2 hours or tender. Remove from pan. Add 1/2 cup water to sauce. Mix well. Make paste of 2 tablespoons corn starch and 2 tablespoons water. Add and bring to a boil.