Fancy Yankee Pot Roast

• 1/4 cup olive oil
• 2 -3 onions (sliced)
• 3 -4 lbs bottom round beef roast
• 1/2 cup flour (for dredging)
• 1 cup carrot (amount and type to suit your taste, I use baby carrots)
• 4 cups beef broth
• 3 cups wine (use your favorite, I use Riesling)
• 5 -6 fresh thyme sprigs
• ground salt & pepper (to taste)
• 1/4 cup water
• 2 tablespoons cornstarch

1. Heat olive oil in a large cast iron dutch oven, over medium heat.
2. Saute onion until golden.
3. Thoroughly dredge the beef in flour, covering all surfaces.
4. Add to the pan and brown on all sides.
5. Add the carrots, beef broth, wine, thyme, black pepper, and salt.
6. Reduce heat, cover and simmer until meat is falling apart tender, turning the meat occasionally (it took me about five hours).
7. When meat is falling apart tender, remove it from the broth along with the thyme sprigs and veggies.
8. Add cornstarch to water, stir until dissolved and add to broth stirring until thickened.
9. Remove from heat.
10. Enjoy.

olive oil, onions, flour, carrot, beef broth, wine, thyme, ground salt, water, cornstarch

Taken from www.food.com/recipe/fancy-yankee-pot-roast-223162 (may not work)