Pot Roast

4-5 chuck roast or bottom blade chuck (buy Choice grade)
1 large onion - chopped
3-4 carrots - chopped
3-4 celery stalks - chopped
3 leeks - well rinsed and sliced
4 large garlic cloves - smashed
1 c. red wine (I used Zin)
1 c. beef stock (reduced sodium)
28 oz. can whole, peeled plum tomatoes (Cento)
1 tbl. better than boullion chicken base
salt, pepper, flour, olive oil

You have to use a BIG Dutch oven to cook this in. Season meat (at room temp) on all sides with salt and pepper, then roll in flour. Heat 2-3 tbl. olive oil on high, then sear meat a few minutes on all sides. Remove meat. Add another tbl. oil, add all veggies except garlic, and cook down 10 mins over med-high heat. Add garlic, cook a few more mins. And wine, cook 5 mins. Add broth, tomatoes, and meat, bring to simmer, and then move to a 325 degree oven. Cook (covered) at 325 for 1 hr, then cook at 275 for 2-3 hrs until meat shreds with a fork. When done, puree half of the liquids in blender to make a soup-like base, then add back to pot.