Pot Roast
"Perhaps the most important part of cooking a perfect pot roast is the cut of meat. For the juiciest roast, make sure your butcher gives your either a chuck or a rump roast. While round is sometimes suggested it will result in a dusty, dry pot roast...."
INGREDIENTS
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3 carrots peeled and cut into 2-inch lengths
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2 leeks, halved lengthwise, quartered crosswise and well washed
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2 parsnips peeled and cut into 2-inch lengths
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2 bay leaved
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1 teaspoon salt
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1/2 teaspoon pepper
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1/2 teaspoon dried thyme
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3 pound boneless beef chuck roast, in one piece
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1 1/2 pounds samll white or red potatoes
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1/2 cup red wine
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1 tablespoon all-purpose flour
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