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Family Pot Roast

beef - other

4 pounds boneless cross rib or blade roast
1/3 cup all-purpose flour
2 tablespoons vegetable oil
1 1/2 cups chopped onions
3/4 cup chopped carrots
3/4 cup chopped celery
2 cloves garlic; minced
1 teaspoon dried thyme
3/4 teaspoon pepper
1/2 teaspoon dried basil or tarragon
1 bay leaf
1 cup beef stock
1/2 cup red or white wine
1 tablespoon tomato paste
3 leeks
6 carrots
6 potatoes
1/2 teaspoon salt
1/4 cup finely chopped fresh parsley

Pat meat dry. Place flour in shallow dish; roll meat in flour to coat all over. Shake off excess and reserve. In Dutch oven, heat oil over medium-high heat; brown beef all over, turning with wooden spoons, about 7 minutes. Transfer roast to plate and set aside. Drain fat from pan; reduce heat to medium. Add chopped onions, carrots, celery, garlic, thyme, pepper, basil and bay leaf. Cook, stirring occasionally, for 5 minutes or until softened. Sprinkle with reserved flour; cook, stirring, for 1 minute. Add stock, wine and tomato paste; bring to simmer. Return beef to pan; cover and cook over low heat or in 325°F oven for 1 hour and 45 minutes, turning roast once. Meanwhile, trim coarse green part from leeks. Rinse thoroughly under running water. Cut into 2-inch lengths. Peel carrots and potatoes. Cut carrots into 2-inch lengths and potatoes into quarters. Nestle vegetables around beef, spooning juices over top. Cover and cook, turning roast every 30 minutes, for 60 to 70 minutes or until vegetables are tender. With slotted spoons, transfer roast to cutting board; transfer leeks, carrot chunks and potatoes to serving platter. Cover with foil and keep warm. Discard bay leaf from pan. Tip pan and skim off fat. Pour cooking liquid into blender or food processor; purée until smooth. Season with salt. Slice roast; add to platter. Sprinkle vegetables with parsley. Serve sauce in sauce boat.

Contributor: Canadian Living - Winning Tastes of Beef

Yield: 6 servings

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