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French Pot Roast

Source of Recipe


Unknown






List of Ingredients



• 3-1/2 lb. boneless beef chuck roast
  
• 2 Tbsp oil
  
• 1-1/2 cups leeks, thinly sliced
  
• 3/4 cup carrots, chopped
  
• 3/4 cup celery with leaves, chopped
  
• 1 tsp garlic, minced
  
• 1 cup dry red wine (or 3/4 cup beef broth)
  
• 2 Tbsp red wine vinegar
  
• 1 tsp salt
  
• 1/2 tsp black pepper
  
• 1/2 tsp dried thyme leaves
  
• 2 small bay leaves
  






Instructions



1. Heat 2 tablespoons oil in a 4- to 5-quart ovenproof pot over medium heat. Pat meat dry with paper towels. Add meat to hot oil along with all of the vegetables and garlic. Brown meat on all sides while stirring the vegetables occasionally. Add liquids and all seasonings.
   
   
2. Cover tightly and bake for 2 1/2 to 3 hours in a preheated 325-degree oven, until meat is fork-tender.
   
   
3. Lift meat to a cutting board. Cover loosely with foil and let stand 10 to 15 minutes. Discard bay leaves and/or citrus peel, and skim fat from sauce. The sauce may be thickened by stirring in 3 tablespoons of flour mixed with 1/4 cup water, if desired.
   
   Slice meat across the grain and serve with the sauce.
   
   Makes 8 servings.