Garlic and Red Wine Pot Roast

Garlic and Red Wine Pot Roast

2 tbs olive oil
1 4-5 lb beef rump or round roast
2 carrots, scraped and diced
1 celery stalk, chopped
1 onion, quartered
30 garlic cloves, peeled
1 cup red wine combined with 1 cup beef stock
1/2 tsp salt
1 tsp whole black peppercorns
1/4 tsp dried thyme
1 bay leaf

1 cup beef stock mixed thoroughly with 1 tbs flour
salt to taste

Heat the oil in heavy pot over medium heat and sear the roast on all sides. Add carrots, celery, onion and garlic. Cover and cook over low heat for about 30 minutes. Remove cover and add wine, stock, 1/2 tsp salt, pepper, thyme and bay leaves. Cover and simmer over low heat for 2 1/2 to 3 hours. Remove roast from pot and keep warm. Strain the cooking juices, pressing the vegetables against the sieve to extract all possible juice. Return juice to pot. Add the beef stock/flour combination and bring to a boil, stirring constantly until bubbly. Allow gravy to simmer for 10 minutes. Slice roast and serve with gravy.