Braised Beef Pot Roast
- 2 lbs beef chuck roast
- 1 tablespoon olive oil
- 2 large onions, cut in eighths
- 8 carrots, cut in 2-inch pieces
- 4 celery ribs, cut in 2-inch pieces
- 1 cup red wine
- 1 1/2 cups beef stock
- 1 bay leaf
- 1/2 teaspoon dried thyme
- salt and pepper
- Trim the fat from the beef. Cut a piece of kitchen string about 4 times the length of the roast and tie it around the roast at regular intervals along it's length. In a large dutch oven, heat oil over moderately high heat. Brown beef all over, turning it with a long-handled fork, about 10 minutes. Transfer to a plate. Add vegetables to the pan and saute, stirring frequently, about 7 minutes or until browned and slightly softened. Transfer the vegetables to a plate. Return roast to pot with wine, stock, herbs, and salt and pepper. Stir to blend. Cover and simmer gently, turning beef every 30 minutes, about 2 hours. Return the vegetables to the pot, cover, and continue to cook about 15 minutes or until the beef is very tender when pierced with a table fork. Discard bay leaf. Transfer the beef to a chopping board and remove the strings. Slice the meat and serve with the vegetables and pot juices.
chuck roast, olive oil, onions, carrots, celery, red wine, beef stock, bay leaf, thyme, salt
Taken from www.food.com/recipe/braised-beef-pot-roast-400558 (may not work)