Red-Wine Braised Pot Roast

• 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

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

boneless beef chuck roast, salt, fresh ground pepper, olive oil, carrots, onions, celery, garlic, thyme, bay leaf, ground cloves, red wine, beef broth, cornstarch

Taken from www.food.com/recipe/red-wine-braised-pot-roast-496477 (may not work)