Boeuf Bourgignon...or something similar

This came out of my new James Beard cookbook. The late, great Mr. Beard pointed out that the most common mistake for beef burgundy is that the little beef cubes overcook, so he came up with this method of cooking it. Now, as usual, I didn't exactly follow his directions (which were to braise the meat), but I did use his ingredients and his order of progression, so this counts as a James Beard recipe, right?

JAMES BEARD'S BEEF BURGUNDY

5 pound bottom round roast
1 stick butter
1/2 cup flour or cornstarch
1 leek, chopped
3 garlic cloves, minced
1-1/2 cups burgundy
1-1/2 cups beef broth
1 tsp thyme
1 bay leaf
12 mushrooms

Melt the butter in the bottom of a covered roaster. Sautee the leeks and garlic in it, whisk in the flour, followed by the burgundy, beef broth and spices. Whisk until smooth. Add the roast, cover, and roast at 325F until it reaches its desired degree of doneness on the meat thermometer. When done, remove the roast to a platter. Slice the mushrooms, saute in 1 tbsp butter, and stir into the gravy. If needed, whisk in more flour or cornstarch to thicken the gravy. Serve with boiled potatoes and a lovely green vegetable for a picturesque plate.

I'm sorry I can't show you my picturesque plate, but my troops showed up and gobbled it all. So, here's Thor instead. This served 12 with no leftovers, just scrap for Thor.