Classic Pot Roast Recipe

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
• 8-10 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
• 1/2 beaurre manie recipe*
• Worcestershire sauce to taste
• 1 tablespoon red wine vinegar
• coarse salt
• fresh cracked pepper
• optional finely minced parsley for garnish