Instructions: Serves 6.

Trim fat from beef. Cut a length of kitchen string about four times the length of the roast and wrap once around the length, then around width several times, tying where it comes together.

In a large Dutch oven, heat oil over moderately high heat. Brown beef on all sides. Transfer to a plate. Add vegetables to pan and saute for about 7 minutes or until browned and slightly softened. Transfer to a plate.

Return beef to pan. Add wine vinegar, stock, herbs, salt and pepper. Stir to blend. Cover and simmer gently about two hours, turning meat every 30 minutes.

Return vegetables to pot, cover, and simmer about 15 minutes, or until beef is very tender. Discard bay leaf. Slice meat and arrange on platter surrounded by vegetables. Serve with pot juices.

NOTES: Theres more fat in this than I usually like for a meal, but we use it for special occasions.

I fix it in a teflon-lined pan and use just a short spray of Canola oil.

I also use bottom round roast instead of chuck, to cut down even more on the
fat content. Using bottom round you can skip the string tie. It isnt needed. We also prefer wine vinegar to wine. It adds a lovely tang to the recipe. [Nadine]

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