Red Wine Braised Pot Roast

4 LBS boneless beef chuck, rump, or bottom round
salt and pepper to taste
2 Tblspns olive oil
3 large carrots, peeled and chopped
2 medium onions, chopped
2 celery ribs, chopped
2 garlic cloves, minced
2 Tspns thyme
1 bay leaf
pinch of ground cloves
2 cups dry red wine
2 cups beef broth
2 Tblspns cornstarch, blended with 1/4 cup cold water

1) Pat the meat dry with paper towels.
2) Sprinkle with salt and pepper to taste.
3) In a large skillet, heat the oil over medium-high heat.
4) Add the beef and cook until nicely browned on all sides.
5) Scatter the carrots, onions, celery, garlic, herbs and cloves i a large slow-cooker, and place the beef on top.
6) Pour the wine into the skillet and cook, scraping the bottom of the pan, until the wine comes to a simmer. Pour the wine over the beef.
7) Add the broth to the slow-cooker and season with salt and pepper to taste if desired.
8) Cover and cook on low for 8 to 10 hours, or until the beef is tender when pierced with a fork.
9) Remove the beef to a platter and cover to keep warm in the oven.
10) Skim the fat from the pan juices.
11) To thicken the sauce, strain the cooking liquid into a saucepan and discard the solids (This is foolish, they make a nice side vegetable dish).
12) Bring the liquid to a simmer.
13) Add the cornstarch mixture and cook, stirring, until smooth and slightly thickened, about 2 minutes.
14) If more thickness is desired, add another 1/4 cup of cool water and 2 tablespoons of cornstarch until desired thickness achieved.
15) Taste for seasoning.
16) Slice the beef if necessary (it usually melts like warm butter anyway), spoon on the sauce (which also acts as a good gravy if serving mashed potatoes) and serve.

As always; Eat and enjoy