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1
Trim fat from beef.
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2
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.
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3
In a large Dutch oven, heat oil over moderately high heat.
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4
Brown beef on all sides.
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5
Transfer to a plate.
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6
Add in vegetables to pan and saute/fry for about 7 min or possibly till browned and slightly softened.
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7
Transfer to a plate.
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8
Return beef to pan.
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9
Add in wine vinegar, stock, herbs, salt and pepper.
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10
Stir to blend.
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11
Cover and simmer gently about two hrs, turning meat every 30 min.
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12
Return vegetables to pot, cover, and simmer about 15 min, or possibly till beef is very tender.
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13
Throw away bay leaf.
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14
Slice meat and arrange on platter surrounded by vegetables.
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15
Serve with pot juices.
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16
NOTES: There's more fat in this than I usually like for a meal, but we use it for special occasions.
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17
I fix it in a teflon-lined pan and use just a short spray of Canola oil.
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18
I also use bottom round roast instead of chuck, to cut down even more on thefat content.
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19
Using bottom round you can skip the string tie.
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20
It isn't needed.
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21
We also prefer wine vinegar to wine.
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22
It adds a lovely tang to the recipe.
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23
[Nadine]
