- 4 pounds whole chuck roast
- 4 tablespoons oil
- 3 cloves garlic
- 2 carrots, chopped
- 3 celery sticks, chopped
- 1 onion, chopped
- 3 cups veal stock
- 1 cup red wine
- 2 bay leaves
- 2 fresh thyme sprigs
- 4 carrots, cut into batonnets
- 4 parsnips, cut into batonnets
- 4 tablespoons parsley, chopped
- Preheat the oven to 350 degrees Fahrenheit.
- Place a heavy bottomed pot on the stove over medium heat.
- Add the oil to the pot and when it is hot, add the chuck (fat side down).
- Cook until brown on all sides of the meat and remove from the pot.
- Place the rough chopped onion, celery, carrot and garlic in the pot and cook until well browned.
- Add the red wine to the pot, reduce by one half.
- Put the meat, veal stock, bay leaf and thyme in the pot, bring to a boil and place the pot in the oven uncovered.
- Cook the pot roast 2 1/2 hours, turning every half hour. If the sauce reduces too much, add 1 cup of water.
- While the pot roast is cooking, roast the carrot and parsnip batonnets in the 350 degrees Fahrenheit oven for 30 minutes. Then cool and place aside.
- Remove the pot roast from the oven and take out the meat. Remove excess fat from the sauce.
- Puree the sauce and season with salt and peper.
- Slice the meat in 1/2 inch slices and arrange on a platter.
- Pour the sauce over the meat and garnish with the reheated carrot and parsnip.
- Sprinkle with chopped celery.