1 (4 lb) pot roast
2 tablespoons Dijon mustard
2 tablespoons tomato paste
Kosher salt and freshly ground black pepper
750 ml red wine
8 shallots, peeled
4 cups beef stock
5 carrots, peeled
1/2 cup unsalted butter
1 stalk celery, cut in half
4 sprigs thyme
4 leeks, cleaned and sliced
Dry the pot roast with a paper towel, rub with oil and season with salt and pepper.
In a large Dutch oven set over medium-high heat. Pour in some oil and place the roast in the Dutch oven; rotate to make sure it becomes golden brown (not dark brown or burned). This should take about 2 minutes per side. Remove the seared roast and set aside.
Discard most of the oil, leave just enough to saute the vegetables. Add the whole shallots, whole carrots, celery and the white parts of the leeks. *I like to add parsnips and turnip too*. Cook for 5 minutes. Add the mustard and tomato paste and continue to cook for another 5 minutes.
Add the wine and stock. Return the roast to the pot and add the thyme. Bring to a boil and skim the scum. Turn the heat down to low and cook, covered, 2 hours. Remove the vegetables and set aside. Continue to simmer, cover 1 hour.
Uncover, turn up the heat, bring to a boil and cook, basting the roast frequently with a large spoon until the sauce is reduced by more then half, about 1 hour. Remove the roast; strain the sauce into a medium saucepan and whisk in the butter. Season with salt and pepper (if needed) and a squeeze of lemon juice. Serve and enjoy.