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1
Season, at least several hours ahead or the night before: 3 pounds grass-fed beef chuck roast with: Salt, Fresh-ground black pepper.
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2
Cover and refrigerate until an hour before cooking.
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3
Heat a Dutch oven or other heavy deep pot until hot.
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Pour in: 2 tablespoons olive oil.
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Quickly, carefully place the chuck roast in the pot, tilting it a little to spread the oil around the meat.
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6
Brown the roast for 3 to 4 minutes on each side.
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Add: 1 tablespoon butter.
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8
Turn the roast, sprinkling on all sides as you turn it: 1 tablespoon flour.
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9
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.
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10
Add enough water to come almost to the top of the meat.
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Bring to a simmer, stirring occasionally, and skim thoroughly.
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Cover, adjust the heat to maintain a slow simmer, and cook until the meat is very tender, about 2 1/2 hours.
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13
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.
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14
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.
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15
Discard the vegetables.
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Allow the liquid to settle and skim well.
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Return the liquid to the pot and bring back to a simmer.
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18
Slice the roast, put it back in the pot, and add the separately cooked vegetables.
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19
Bring to a simmer, and serve hot.
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20
Add a thick slice of pancetta to the pot for richer flavor.
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21
Substitute or add other vegetables to be served with the pot roast.
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22
In spring, for example, peas, turnips, and parsnips; in summer, fresh shell beans and whole peeled tomatoes.
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23
Serve with Salsa Verde (page 45), with grated horseradish flavored with a little white wine vinegar, or with mustard.
