French Pot Roast


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

Method:
Heat 2 tablespoons oil in a 4 to 5 qt. oven proof 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.