Yankee Pot Roast

• 4 pounds boneless chuck in one thick piece with a thin layer of fat on one side
• Salt and freshly ground black pepper to taste
• 3 tablespoons vegetable oil
• 6 cloves garlic, finely chopped
• 1 medium-size onion, finely chopped
• 1 medium-size carrot, finely chopped
• 2 tablespoons flour
• 2 cups water or 1 cup each water and rich veal or beef stock
• 1 cup dry red wine
• Leaves from four sprigs fresh thyme
• 2 bay leaves
• 1 1-pint basket pearl onions, blanched and peeled
• 4 carrots, peeled and cut in 2-inch sticks 1/2-inch thick
• 1 small rutabaga, peeled and cut in 2-inch sticks 1/2-inch thick
• 4 parsnips, peeled and cut in 2-inch sticks 1/2-inch thick
• 4 ribs celery cut in 2-inch sticks 1/2-inch thick
• 3 tablespoons chopped fresh Italian parsley

1. Preheat oven to 350 degrees.
2. Season the meat with salt and pepper.
3. Place a deep, heavy roasting pan or casserole on top of stove.
4. Add oil and when it is hot, add meat, fat side down, and sear it.
5. Then turn meat and brown on all sides.
6. Remove meat from pan and set aside.
7. Add the garlic, chopped onion and carrot to the pan and cook for 1 minute.
8. Sprinkle with flour, cook for 1 minute longer, stirring constantly.
9. Gradually add the water and the wine, allowing the sauce to thicken.
10. Bring to a boil and add the thyme and bay leaves.
11. Return the meat to the pan, season lightly with salt and pepper and place in the oven, uncovered.
12. Cook uncovered for two hours, turning the meat every 30 minutes.
13. The sauce should bubble gently; lower heat if it cooks too fast.
14. If the sauce becomes too thick add water.
15. Add all the remaining ingredients except the parsley.
16. Cook 20 minutes longer, stirring once or twice.
17. Remove from the oven and place on top of the stove.
18. Remove meat from sauce and slice it in 1/2-inch-thick slices.
19. Skim sauce of any excess fat and season with salt and pepper.
20. Remove bay leaves.
21. Reheat gently, spoon sauce and vegetables over meat, sprinkle with parsley and serve.

boneless chuck, salt, vegetable oil, garlic, onion, carrot, flour, water, red wine, thyme, bay leaves, pearl onions, carrots, parsnips, celery, fresh italian parsley

Taken from cooking.nytimes.com/recipes/1651 (may not work)