Pot Roast: the all American Comfort Food

I have always been a fan of Alice Waters and every time I cook up one of her recipes, it reaffirms my appreciation of her simplicity of style and complexity of flavors. A Pot Roast dinner is an American household staple - a comfort food that brings back childhood memories for many. For others like me- it creates new ones. A Pot Roast is the perfect antidote to frigid winter weather which boosts the appetite considerably; it satiates the hunger pangs, is a meal in a pot ( cleaning up is a breeze) and it tastes wonderful in spite of the cheap cut of meat. Slow braising in wine and broth makes the Chuck roast tender to the point of melt- in - the -mouth. Hearty vegetables are cooked and added to the roast to make it wholesome and hearty.

Alice Waters' Recipe for Pot Roast:
1.Sprinkle a 3 lb Chuck Roast with salt and freshly ground pepper.
2. Heat 2 tbsp olive oil in a heavy bottomed pot and brown the meat on all sides. Add in 1 tbsp butter.
3. Sprinkle the meat on all sides with 1 tbsp dry flour and continue browning. Add 1 onion, 1 leek, 1 carrot. 2 stalks of celery and 3 cloves of garlic (chop all the veggies into pieces) into the pot along with 4 sprigs of thyme, 1 sprig of parsley and a bay leaf.
4. Add in 1/2 cup red wine and enough broth to almost cover the meat. Cover the pot and simmer for 2-3 hours till tender.
5. Slice the meat and place in a pot. Strain the gravy and pour over the meat taking care to mash the vegetables through the strainer to make a thick gravy.
6. In a separate pot cook green beans, chopped carrots, potatoes pieces and celery in batches and add to the pot roast. Serve hot with crusty French bread.