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Classic Pot Roast
Ingredients
  • 3 ½ to 4 pound beef chuck roast
  • 2 tablespoons olive oil
  • 1 peeled julienne yellow onion
  • 2 thinly sliced and rinsed leeks, white and yellow parts only
  • 6 thinly sliced garlic cloves
  • 1 cup red wine
  • 3 tablespoons tomato paste
  • 6 cups beef stock
  • 2 bay leaves
  • 8 to 10 sprigs fresh thyme
  • 8 to 10 fresh parsley stems with leaves
  • 2 pounds baby Yukon potatoes
  • 6 peeled regular or 10 baby tri-colored carrots cut into 2” inch pieces
  • 4 ribs of celery cut into 2” inch pieces
  • 2 peeled parsnips, cut into 2” inch pieces
  • 1 peeled rutabaga cut into 1” cubes
  • ½ beurre manié recipe
  • Worcestershire sauce to taste
  • 1 tablespoon red wine vinegar
  • coarse salt and fresh cracked pepper to taste
  • optional finely minced parsley for garnish
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