Ingredients

• 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

Instructions

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.