(8) pound chuck roast, 2-to 3- inches thick, bone in if available
Preheat oven temperature to 350 F. Heat vegetable oil in 16-inch dutch oven. Salt and pepper roast on both sides. Sear both sides in hot oil. Pour warm water and Burgundy wine over roast; add garlic, onions, carrots, potatoes and sliced mushrooms. Cover and cook about 2 ½ hours. Pour cooking liquid into a large measuring cup. Skim away fat. If necessary, add a little water or red wine to make 4 cups liquid and return to the cooking pan. Stir in the cornstarch dissolved in ½ cup water. Bring to a boil, reduce heat and simmer for 3 minutes. Return roast to cooking pan and arrange vegetables around the roast. Cover and allow to rest 15 minutes before serving.