Red-Wine Braised Pot Roast - cooking recipe

Ingredients

4 lbs boneless beef chuck roast (rump or bottom round)
salt
fresh ground pepper
2 tablespoons olive oil
3 large carrots, peeled and chopped
2 medium onions, chopped
2 celery ribs, chopped
2 garlic cloves, chopped
2 fresh thyme sprigs
1 bay leaf
ground cloves, a pinch
2 cups dry red wine
2 cups beef broth (homemade or store-bought)
2 tablespoons cornstarch, blended with 1/4 cup cool water

Preparation

Pat the meat dry with paper towels.
Sprinkle it with salt and pepper to taste.
In a large skillet, heat the oil over med-high heat.
Add the beef and cook until nicely browned on all sides, about 15 minutes.
Scatter the carrots, onions, celery, garlic, herbs, and cloves in a large slow cooker.
Place the beef on top.
Pour the wine into the skillet and cook, scraping the bottom of the pan, until the wine comes to a simmer.
Cook for 1 minute.
Pour the wine over the beef.
Add the broth to the slow cooker and season with salt and pepper to taste.
Cover and cook on low for 8-10 hours, or until the beef is tender when pierced with a fork.
Remove the beef to a platter and cover to keep warm.
Skim off the fat from the pan juices.
To thicken the sauce, strain the cooking liquid into a saucepan and discard the solids.
Bring the liquid to a simmer.
Add the cornstarch mixture and cook, stirring, until smooth and slightly thickened, about 2 minutes.
Taste for seasoning.
Slice the beef, spoon on the sauce, and serve.