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Ingredients

• Beef pot roast beef brisket, single brisket (about 3 to 4 pounds)
• 1 tablespoon flour (15 ml)
• 2 tablespoons vegetable oil (30 ml)
• 2 tablespoons butter (30 ml)
• 1 onion, sliced
• 3 cloves garlic
• 3 carrots, peeled and cut in large chunks
• 2 ribs celery sliced on the bias and cut in large chunks
• 1 leek, cut into large chunks, just white and light green part of leek
• 6 small new potatoes, skin on
• ½ cinnamon stick
• 1/4 teaspoon ground ginger (1 ml)
• 1/4 teaspoon freshly ground nutmeg (1 ml)
• 1 teaspoon whole black peppercorns (5 ml)
• 5 whole cloves
• 2 sprigs of rosemary
• 4 sprigs of thyme
• 2 sprigs of savoury
• 2 bay leaves
• 2 tablespoons tomato paste (30 ml)
• 2 tablespoons grainy mustard (30 ml)
• 1 cup red wine, preferably French wine from Bordeaux (250 ml)
• 1x19 ounce can tomatoes
• 3 cups beef or veal stock or to cover (750 ml)
• Coarse salt and freshly cracked black pepper, to taste
• Chopped chives, for garnish (optional)

Description

French Country Pot Roast - A Recipe From Food Network Canada. Get The Recipe Of The Day, Most Popular Recipes, Search For Seasonal And Holiday Menus, And Browse Through 10,000+ Recipes From Our Trusted Chefs And Food Network Hosts.

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