Braised Beef Pot Roast

1. 1

   Trim fat from beef. Cut a length of kitchen string about four times the length of the roast and wrap once around the length, then around width several times, tying where it comes together.

2. 2

   In a large Dutch oven, heat oil over moderately high heat. Brown beef on all sides. Transfer to a plate.

3. 3

   Add vegetables to pan and saute for about 7 minutes or until browned and slightly softened. Transfer to a plate.

4. 4

   Return beef to pan. Add wine vinegar, stock, herbs, salt and pepper. Stir to blend. Cover and simmer gently about two hours, turning meat every 30 minutes.

5. 5

   Return vegetables to pot, cover, and simmer about 15 m inutes, or until beef is very tender.

6. 6

   Discard bay leaf. Slice meat and arrange on platter surrounded by vegetables. Serve with pot juices.

No additional tips available.