4 pounds boneless beef chuck, rump, or bottom round
2 tablespoons olive oil (preferably not extra-virgin)
3 large carrots, peeled and chopped
2 medium onions, chopped
2 celery ribs, chopped
2 garlic cloves, minced
2 sprigs fresh thyme
1 bay leaf
pinch of ground cloves
2 cups dry red wine
2 cups low-sodium beef broth
2 tablespoons cornstarch, dissolved in 1/4 cup water
– Pat the meat dry with paper towel. Sprinkle with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Add the beef and cook until nicely browned on all sides, about 10-15 minutes total.
– Scatter the carrots, onion, celery, garlic, herbs, and cloves in a large slow cooker. Place the beef on top.
– Pour the wine into the skillet and bring to a simmer, scraping the bottom of the pan to loosen the browned bits. Cook for 1 minute.
– Pour the wine over the beef. Add the broth to the slow cooker and season with salt and pepper. Cover and cook on low for 8-10 hours, or until the beef is tender when pierced with a fork.
– Remove the beef to a platter and keep warm.
– Skim the fat from the liquids in the slow cooker.
To make sauce:
Strain the cooking liquid into a saucepan and discard the vegetables. Bring the liquid to a simmer. Add the cornstarch mixture and cook, stirring constantly, until smooth and slightly thickened, 2-5 minutes. Check seasonings and adjust as needed. Slice the beef, top with sauce, and serve.