| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
French |
|
8 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
1/2 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 1/4 cup water. Slice meat across the grain and serve with the
sauce.
Posted to EAT-L Digest 01 Sep 96
Date: Mon, 2 Sep 1996 12:54:41 -0400
From: Laura Hunter <LHunter722@AOL.COM>
A Message from our Provider:
“Religion is external, faith is internal.”