Yankee Pot Roast

Ingredients

• Marinade:
• 3 cups beef broth, plus 3 more cups if necessary
• 2 cups dry red wine
• 1 (28oz.) can diced tomatoes
• 10 whole cloves
• 3 cloves garlic
• 1 tablespoon whole black peppercorns
• MEAT:
• 3 1/2 lb. boneless beef chuck roast
• 1/2 teaspoon salt
• 1 teaspoon pepper
• 1 1/2 teaspoons thyme
• 1/2 cup flour
• 3 tablespoons cooking oil (Olive or Canola)
• 3 medium yellow onions, chopped
• 1 lb. carrots, cut into chunks
• 1/2 lb. celery, thinly sliced
• 2 thin leeks, cut in 2'' pieces
• 1 1/2 lbs. red potatoes, quartered
• 2 turnips, cut in 3'' strips
• 1/2 cup cold water
• 2 tablespoons cornstarch
• 1 bunch parsley, finely chopped
• Salt and pepper to taste

Directions

1. The day before serving, marinate the meat in 3 cups beef broth, wine, tomatoes, cloves, garlic and peppercorns in a glass baking dish. Add beef and turn to coat thoroughly with marinade. Cover tightly and refrigerate overnight, turning occasionally.
2. Remove roast from marinade and set aside marinade, discarding the cloves. Sprinkle roast with salt, pepper and thyme. Roll beef in flour until evenly coated, shaking off excess flour.
3. Heat oven to 350 degrees F. Place a large Dutch oven over medium high heat and heat oil 1 minute. Add beef and cook, turning so it browns evenly. Pour in reserved marinade. Add onions, carrots, celery, leeks, potatoes and turnips. The liquid in the Dutch oven should just cover the beef and vegetables to prevent them from cooking dry. Add additional beef broth if necessary. Bring to a simmer, cover tightly, place pot in the oven for 2 1/2 hours, checking juices every 30 minutes. Add more broth if necessary.
4. Uncover and cook 1 1/2 hours more or until beef is fork tender, basting frequently.
5. Transfer beef to a warm, deep serving plate and arrange vegetables around beef. Cover to keep warm.
6. Place Dutch oven back on the stove top and heat over medium high heat. In a small bowl, whisk together the cold water and cornstarch until smooth. Add cornstarch mixture and parsley into the liquid in the Dutch oven. Bring to a boil, stirring constantly. Reduce heat to low and cook, stirring constantly, until mixture is glossy and thickened, about 2 minutes. Adjust salt and pepper, if necessary.
7. Slice beef against the grain into thin slices and serve vegetables and sauce.