Beef Pot Roast

Preparation

1. Step 1

   Season, at least several hours ahead or the night before: 3 pounds grass-fed beef chuck roast with: Salt, Fresh-ground black pepper.

   Step 2

   Cover and refrigerate until an hour before cooking. Heat a Dutch oven or other heavy deep pot until hot. Pour in: 2 tablespoons olive oil.

   Step 3

   Quickly, carefully place the chuck roast in the pot, tilting it a little to spread the oil around the meat. Brown the roast for 3 to 4 minutes on each side. Add: 1 tablespoon butter.

   Step 4

   Turn the roast, sprinkling on all sides as you turn it: 1 tablespoon flour.

   Step 5

   Brown for another 3 minutes on each side, then add to the pot: 1 onion, peeled and cut into large pieces, 1 leek, trimmed, washed, and cut into pieces, 1 carrot, peeled and cut into pieces, 2 celery stalks, washed and cut into pieces, 3 garlic cloves, halved, 4 thyme sprigs, 1 parsley sprig, 1 bay leaf, Pour in: 1/2 cup red wine, Water or broth.

   Step 6

   Add enough water to come almost to the top of the meat. Bring to a simmer, stirring occasionally, and skim thoroughly. Cover, adjust the heat to maintain a slow simmer, and cook until the meat is very tender, about 2 1/2 hours.

   Step 7

   While the pot roast is simmering, cook separately, in salted boiling water, until very tender: 3 carrots, peeled and cut into pieces, 3 celery stalks, cut into pieces, 4 medium yellow potatoes, peeled and cut into pieces.

   Step 8

   When the pot roast is cooked, take it out of the liquid and keep it warm while you strain the cooking liquid, pressing down with the back of a spoon to extract all the juices from the vegetables left in the strainer. Discard the vegetables. Allow the liquid to settle and skim well. Return the liquid to the pot and bring back to a simmer. Slice the roast, put it back in the pot, and add the separately cooked vegetables. Bring to a simmer, and serve hot.

2. Variations

   Step 9

   Add a thick slice of pancetta to the pot for richer flavor.

   Step 10

   Substitute or add other vegetables to be served with the pot roast. In spring, for example, peas, turnips, and parsnips; in summer, fresh shell beans and whole peeled tomatoes.

   Step 11

   Serve with Salsa Verde (page 45), with grated horseradish flavored with a little white wine vinegar, or with mustard.