- 2 tbsp oil
- 4 pound beef round steak, or rump roast
- 2 medium carrots, roughly diced
- 1 each celery stalk, roughly sliced
- 24 garlic cloves, peeled
- 2 cups red wine, dry
- 1 tsp whole black peppercorns
- 2 bay leaves
- 1 ½ tsp fresh thyme leaves (or ½ teaspoon dried)
- 1 cup chicken broth, low-sodium
- 2 tbsp butter
- Heat the oil over medium heat on the stove top in a heavy pot with a lid or a Dutch oven. Add the roast and surround it with carrots, celery and garlic.
- If cooking the roast on the stove top, cover the pot tightly and reduce heat to low. Use a burner heat diffuser if you have one. If using the oven method, cover tightly and place on the middle rack of the oven.
- Cook for 30 minutes. Remove cover, add the red wine, salt, pepper, bay leaves and thyme. Replace cover and continue to cook for 2 ½ to 3 hours.
- Transfer the roast from the pot to a baking dish, cover and keep warm in the turned-off or slow oven for up to 15 minutes.
- Place the pot on top of the stove over medium heat and add the broth and butter. Cook, stirring vigorously until the butter is incorporated.
- Remove the roast from the oven, slice into serving pieces and arrange on a serving platter. Strain the pan juices over the roast, pressing the vegetables against the sieve or strainer to extract all their juices. Serve immediately and pass any extra sauce in a gravy boat.
Gooseberries Fresh Food Market