1 tbsp. vegetable oil
1 (3 1/2 to 4 lb.) boneless chuck roast, rolled and tied
2 onions, chopped fine
4 garlic cloves, chopped fine
3/4 can crushed tomatoes
1/4 c. red wine vinegar
1 tbsp. brown sugar
1 bay leaf
2 1/2 c. water
3/4 lb. carrots, cut diagonally into 1-inch thick slices
1 lb. sm. red potatoes, peeled and kept in bowl of water
1 1/2 tbsp. cornstarch in 1 1/2 tbsp. cold water
Minced fresh parsley

In large heavy casserole, heat oil over moderate heat until hot and brown beef on all sides. Season with salt and pepper. Transfer beef to a plate. Add onions and garlic to casserole and cook until onions are golden. Stir in tomatoes, vinegar, brown sugar, bay leaf and water; bring to a boil and add beef.

Braise the beef, covered, in a preheated 350 degree oven for 1 hour. Add carrots and braise for 1/2 hour. Add potatoes (drained) and braise covered another 1/2 hour or until everything is tender.

Transfer beef to cutting board and let stand 10 minutes. Degrease gravy if necessary; add cornstarch and thicken for 5 minutes. Discard bay leaf. Slice beef; put on platter surrounded with vegetables and pour gravy over beef. Serves 4.