4poundschuck roast1 31/2 to 4 pounds boneless, rolled and tided chuck roast
2yellow onion2 chopped fine yellow onion
4garlic4 chooped fine garlic cloves
0.75cuptomatoes3/4 cup canned crushed tomatoes
0.25cupred wine vinegar1/4 cup red wine vinegar
1tbspbrown sugar1 tablespoon firmly packed brown sugar
1bay leaf1 bay leaf
1poundcarrot washed1 pound cut diagonally into 1 inch slices carrot trimmed, peeled, washed and cut in 1/3 inch pieces
1.5lbspotatoes1 1/2 pound small peeled red potatoes
2cupspeas2 cups frozen baby peas
1.5tbspcornstarch1 1/2 tablespoon dissolved with 1 1/2 tablespoon water cornstarch
flat-leaf parsleyminced fresh flat-leaf parsley
Preheat the oven to 350°. In a large heavy flameproof casserole heat the oil over moderately high heat until it is hot but not smoking and in it brown the beef, patted dry and seasoned with salt and pepper on all sides.
Transfer the beef to a plate, add the onions and the garlic to the casserole, and cook the mixture over moderate heat, stirring, until the onions are golden. Stir in the tomatoes, the vinegar, the sugar, the bay leaf, and 2 ½ cups water, bring the mixture to a boil, and add the beef. Braise the beef, covered, in the oven for 1 hour, add the carrots, and braise the mixture covered for 30 minutes.
Add the potatoes and peas and braise the mixture, covered, for 30 minutes, or until the beef and the vegetables are tender
Transfer the beef with slotted spoons to a cutting board and let it stand for 10 minutes. Skim the fat from the top of the cooking mixture to a boil. Stir the cornstarch mixture and add enough of it to the boiling cooking mixture, stirring to thicken the gravy to the desired consistency.
Simmer the gravy mixture, stirring occasionally for 2 minutes, season it with salt and pepper, and discard the bay leaf. Slice the beef, arrange it on a heated platter, and transfer the vegetables with a slotted spoon to the platter. Spoon some of the gravy over the beef and serve the remaining gravy on the side. Garnish with the parsley.