Pot roast slow cooked to tender juicy perfection in a red wine sauce.
In a small bowl whisk together cornstarch and remaining 1/8 cup (2 tablespoons) red wine to form slurry. Stir slurry into red wine sauce and cook for an additional 3-4 minutes or until thickened. Serve red wine gravy as is or transfer to a blender and blend until smooth, if desired.
Serving Suggestion: Serve over a bed of Roasted Garlic Mashed Potatoes and with a side Green Bean Salad with Cranberries, Walnuts and Feta or Braised Peas and Green Onions.
Recipe inspired by and adapted from Whatever Happened to Sunday Dinner?