Recipe - French Pot Roast

3 One half pound Boneless beef chuck roast
2 tablespoon Oil
1 One half cup Leeks; thinly cut or sliced up
Three fourths cup Carrots; chopped
Three fourths cup Celery with leaves; chopped
1 teaspoon Garlic; minced
1 cup Dry red wine or Three fourths beef
broth
2 tablespoon Red wine vinegar
1 teaspoon Salt
One half teaspoon Pepper
One half 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
One half 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 One fourth cup water. Slice meat across the grain and serve with the
sauce.
Posted to EATL Digest 01 Sep 96

Date: Mon, 2 Sep 1996 12:54:41 0400

From: Laura Hunter LHunter722@AOL.COM