Braised Beef in Red Wine

This is one of my first recipes for braised beef.
It's just about the best braised beef recipe ever.

Ingredients:
5-pound boneless chuck roast
3 tablespoons vegetable oil
2 tablespoons fresh or dried rosemary
1 bay leaf
1/4 teaspoon ground cinnamon
2 onions, peeled and stuck with 2 cloves each
3 cloves garlic, peeled and left whole
2 sprigs parsley
1 leek
2 cups red wine
salt to taste
black pepper to taste

Directions:
In a large casserole, brown the roast
on all sides in the oil until the outside
is slightly charred and richly colored.
Remove all but 2 tablespoons of the fat.
Salt and pepper the meat to taste,
and sprinkle with rosemary.
Add the bay leaf, cinnamon, onions, garlic, parsley, and leek.
Pour in the liquid of your choice and bring to a boil.
Reduce the heat, cover the pot, and either simmer
on top of the stove over very low heat,
allowing 35 minutes a pound, about 3 hours,
until the meat is quite tender.
Add more liquid if needed.
Remove the meat to a hot platter to rest.