French Pot Roast

* Exported from MasterCook *

French Pot Roast

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Course - Beef

Amount Measure Ingredient -- Preparation Method
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3 1/2 lb. boneless beef chuck roast
2 tablespoons oil
1 1/2 cups leeks -- thinly sliced
3/4 cup carrots -- chopped
3/4 cup celery with leaves -- chopped
1 teaspoon garlic -- minced
1 cup dry red wine or 3/4 beef broth
2 tablespoons red wine vinegar
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme leaves
2 small bay leaves

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

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