Serves 5-8 (depending on size of roast)
1 (3- to 5-pound) top round or chuck roast, tied with butchers twine)
Kosher or sea salt
Freshly ground black pepper
2 Tbsp. vegetable oil
1 cup red wine
1 large onion, diced medium-size
2 carrots, diced medium-size
4 garlic cloves, crushed
1-1/2 cups beef stock
2 Tbsp. cornstarch
4 Tbsp. water
Large Dutch oven (I used a 5-1/2 quart Le Creuset)
Immersion blender or food processor
Heat oven to 325 degrees. Season meat to taste with salt and pepper on all sides.
In a Dutch oven on high setting, heat oil and sear roast on all sides. Remove roast and set aside. Deglaze pot with red wine, scraping up any browned bits from the bottom.
Add vegetables to the pot, including garlic, and return roast to pot. Add stock and cover pot. Roast 2-1/2 to 3-1/2 hours (my roast just under 4 lbs. took 2-1/2 hours), until tender.
Remove roast and cut off string. Tent with foil.
Whisk cornstarch with water until well mixed, to create a slurry, and set aside. With an immersion blender, or in the bowl of a food processor, puree vegetables and braising juices. Add the slurry, stir well and simmer for just a few minutes. The juices will thicken into a nice gravy.
Slice the roast. Serve with gravy on the side or poured over the meat.
Printed from www.TheComfortofCooking.com