Archduke Ferdinand'S Pot Roast
["1 (3 to 3 1/2 lb.) beef chuck pot roast", "2 Tbsp. cooking oil", "1 (10 3/4 oz.) can condensed tomato soup", "1/2 c. dry red wine", "1 clove garlic, minced", "1 bay leaf", "1/2 tsp. ground allspice", "2 stalks celery, sliced", "1 large carrot, sliced", "2 Tbsp. cornstarch", "1/4 tsp. salt", "1/8 tsp. pepper"]
["In a Dutch oven, brown meat on both sides in hot oil; drain off fat.", "Stir together the soup, wine, garlic, bay leaf, allspice, salt and pepper; pour over meat.", "Add celery and carrot. Cover; simmer for 1/2 to 2 hours, or until meat is tender. Remove meat and vegetables to platter; keep warm.", "Combine 2 tablespoons cold water and cornstarch; stir into sauce in Dutch oven.", "Cook and stir until bubbly; cook and stir 2 minutes more. Spoon some sauce over meat.", "Pass remainder.", "Serves 8."]
["beef chuck", "cooking oil", "tomato soup", "red wine", "clove garlic", "bay leaf", "ground allspice", "stalks celery", "carrot", "cornstarch", "salt", "pepper"]