Perfect Pot Roast

• 2 Tbsp. vegetable oil
• 1 (4 or 5 lb.) beef rump or brisket
• 2 c. onion, chopped
• 3 large carrots, peeled and chopped
• 2 stalks celery, chopped
• 3 garlic cloves, minced
• 2 c. dry red wine
• 1 c. beef stock or water
• 2 Tbsp. tomato paste
• salt and pepper to taste
• 1 tsp. dried thyme
• pinch of cinnamon
• 1 bay leaf
• 1 Tbsp. cornstarch, dissolved in 1 Tbsp. water

1. Preheat oven to 350u0b0.
2. Heat oil in heavy Dutch oven.
3. Add meat and brown on all sides.
4. Remove meat and add onion, celery and garlic.
5. Cook until tender.
6. Add rest of ingredients.
7. Drain off fat.
8. Add meat.
9. Cover and cook 2 1/2 or 3 hours.
10. Transfer meat to warm platter.
11. Strain and return sauce to stove; work in cornstarch.
12. Bring to a simmer, stirring often until thickens. Season with salt and pepper.
13. Slice meat and pour some of the gravy over the meat.
14. Pass the rest.
15. Serves 8.

vegetable oil, beef rump, onion, carrots, stalks celery, garlic, red wine, beef stock, tomato paste, salt, thyme, cinnamon, bay leaf, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=232839 (may not work)