Ingredients
| 3-1/2 lb. | boneless beef chuck roast | | 2 tbsp. | oil | | 1-1/2 cup | 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 tbsp. | red wine vinegar | | 1 tsp. | salt | | 1/2 tsp. | pepper | | 1/2 tsp. | dried thyme leaves | | 2 | sm. bay leaves |
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Instructions
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°F 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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