pot roast ... err beef burgundy ... bah one of the two!

I made a pot roast yesterday that came out very good. I didn't get any pictures because 1) my camera was low on battery and 2) i forgot. The basic recipe is the same one I use for pot roast most often. Chuck Roast, seared with saltnpepper, onions and broth with a couple bay leaves and a few random spices into the oven at 350 for an hour with a cover, remove the cover for an hour and then add veggies for the last hour covered. Veggies included carrots, potatoes, rutabaga (yellow turnip), and mushrooms. Remove everything, fish out the mushrooms and set aside ... strain the juices into a pan and reduce and thicken slightly with corn starch then reintroduce the mushrooms to the finished gravy. The variation this time was I seperated the potatoes out of the veggie mix after cooking and mashed them to serve under the gravy and serve like a beef burgundy rather than a north eastern pot roast dinner. I also went down the burgundy line by adding about 1/3 a bottle of pinot noir to the broth to begin with and another 2/3 cup during reduction of the sauce. As a bonus I served the remaining wine with dinner (to michelle who will actually drink wine, I won't) and she liked it( doublt odd is that it's a red and shes not fond of reds in general).