Red Wine-Braised Pot Roast

Ingredients

3-5 pounds beef, cut into 2-3 inch chunks. (I used a mock tender roast from Publix) but you can use just about anything like very meaty bone-in beef short ribs, or a pot roast style beef.

Good olive oil 

Kosher salt and freshly ground black pepper 

3 cups chopped leeks, white and light green parts (about 1 whole leek) 

3 cups chopped celery (5 to 6 ribs) 

2 cups chopped yellow onions (1 large onion) 

2 cups chopped carrots

1 1/2 tablespoons minced garlic (5 cloves) 

1 (750-milliliter) bottle Burgundy, Cotes du Rhone, Chianti, or other dry red wine (I used almost a full bottle of Lakeridge Southern Red and it was outstanding).

4 cups beef stock, preferably homemade with “better than bouillion”

1 cup canned crushed tomatoes, such as San Marzano 

1 (11.2-ounce) bottle Guinness draught stout 

6 sprigs fresh thyme, tied with kitchen string 

Toasted baguette, for serving 

Directions

1. Preheat the oven to 425 degrees F. Place the beef on a sheet pan, brush the tops with olive oil, and sprinkle with 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper. Roast for 20 minutes and remove from the oven. Reduce the temperature to 325 degrees F.
2. Meanwhile, heat 1/4 cup olive oil in a large (12-inch) Dutch oven, such as Le Creuset, over medium heat. Add the leeks, celery, onions, and carrots and cook over medium to medium-high heat for 20 minutes, stirring occasionally. Add the garlic and cook for one minute. Add the wine, bring to a boil, lower the heat, and simmer over medium heat for 10 minutes, until the liquid is reduced. Add the stock, tomatoes, Guinness, thyme, 1 tablespoon salt, and 1 1/2 teaspoons pepper.
3. Place the ribs in the pot, along with the juices and seasonings from the sheet pan. Bring to a boil, cover, and cook in the oven for one hour to an hour and a half. Uncover and cook for one more hour to an hour and a half, until the meat is very tender.
4. Remove the beef to a plate with a slotted spoon and discard the thyme bundle and any bones that have separated from the meat if you used short ribs. Simmer the sauce on the stove for 20 minutes, until reduced. Skim some of the fat off the top and discard. Return the beef to the pot, heat for 5 minutes, and taste for seasonings. Serve hot in shallow bowls, with a toasted baguette and extra sauce on the side.