French Pot Roast
| Yield: | 8 Servings |
| Categories: |
| 3 1/2 | lb | Boneless beef chuck roast |
| 2 | tb | Oil |
| 1 1/2 | c | Leeks; thinly sliced |
| 3/4 | c | Carrots; chopped |
| 3/4 | c | Celery with leaves; chopped |
| 1 | ts | Garlic; minced |
| 1 | c | Dry red wine or 3/4 beef broth |
| 2 | tb | Red wine vinegar |
| 1 | ts | Salt |
| 1/2 | ts | Pepper |
| 1/2 | ts | Dried thyme leaves |
| 2 | sm | Bay leaves |
Advertisement