Perfect Pot Roast - cooking recipe

Ingredients

2 Tbsp. vegetable oil
2 c. finely chopped onion
2 stalks celery, finely chopped
2 c. dry red wine
2 Tbsp. tomato paste
1 tsp. dried thyme
1 bay leaf
1 (4 to 5 lb.) beef rump roast
2 large carrots, peeled and finely chopped
3 garlic cloves, minced
1 c. beef stock or water
salt and freshly ground pepper to taste
pinch of cinnamon
1 Tbsp. cornstarch, dissolved in 1 Tbsp. water

Preparation

Prepare oven to 350\u00b0.
Heat oil in a heavy Dutch oven or casserole over medium heat.
Add meat and brown on all sides. Remove the meat and lower heat slightly.
To the pan, add onion, carrots, celery and garlic.
Cook until they begin to brown and are tender.
Add wine, stock or water, tomato paste, salt, pepper, thyme, cinnamon and bay leaf.
Drain off fat.
Return meat to the pan.
Cover and place in oven for 2 1/2 to 3 hours, until meat is tender.
Transfer meat to a warm platter and cover.
Strain the sauce; skim the fat from the top (using a degreasing pitcher if you have one).
Return sauce to stovetop and whisk in cornstarch. Bring to a simmer, stirring often, until it thickens.
Season with salt and pepper.
Slice the meat and pour some of the gravy over the meat.
Pass the rest.
Serves 8.