• 1 Roast (I usually make at least 2-3 lbs, in order to have leftovers)
• 1 T Butter
• 3 cloves garlic
• 1.5 c red wine
• .5 c balsamic vinegar
• sea salt
• pepper
• thyme (dried or fresh)
• 3 Leeks
• 3 Stalks celery
• 1 Large carrot

Preheat oven to 275. Heat butter in a large skillet and brown the roast.  This can be achieved by letting it sit a minute or two on each side, in the hot pan.  Try not to let the butter smoke, this is bad; adjust the flame as necessary.  As it is browning, season the roast with salt and pepper.  When it is browned on all sides, add garlic, thyme, wine and vinegar. Transfer to an oven-proof pan.  Bake uncovered, about 40 min.  Meanwhile, chop coarsely the vegetables.  At 40 min, remove the roast and flip it.  Add vegetables, along with more salt, pepper and thyme to season them.  Try to cover the roast with vegetables, then cover the pan and return to oven.  Bake another 45, at least, until total baking time is around 40 min/lb.  You can then test that the meat is tender and cooked through.

Pot Roast5.051