French Pot Roast recipe

Ingredients:

3 ½ lb of boneless beef chuck roast.
2 tablespoons of olive oil.
1 ½ cups of leeks, thinly sliced.
¾ cup of carrots, chopped.
¾ cup of celery with leaves, chopped.
1 teaspoon of minced garlic.
1 cup of dry red wine.
2 tablespoons of red wine vinegar.
1 teaspoon of salt.
½ teaspoon of freshly-ground black pepper.
½ teaspoon of dried thyme leaves.
2 small bay leaves.

Directions:

In a 4 to 5 quart oven-proof pot, heat the olive oil over medium heat.

Pat the beef dry with paper towels, then add to hot oil along with the leeks, carrots, celery and garlic.

Brown the meat on all sides. Stir the vegetables occasionally.

Add the wine, vinegar, salt, pepper, thyme and bay leaves.

Cover tightly and bake for about 2 hours and 45 minutes in a 325°F (160°C) oven, until beef is fork tender.

Lift the meat to a cutting board, cover loosely with foil and allow to stand for about 15 minutes. Discard bay leaves and skim any fat from the sauce.

If desired, the sauce can be thickened by stirring in 3 tablespoons of flour mixed with ¼ cup of water.

Slice the beef across the grain and serve with the sauce.

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