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1
Preheat oven to 300.
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2
Combine flour, 1/4 teaspoon salt, 1/4 teaspoon pepper, cinnamon, and cloves, stirring well.
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3
Make several small slits on outside of roast with a paring knife; stuff with pancetta and garlic slices.
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4
Roll roast; secure at 1-inch intervals with twine.
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5
Sprinkle roast with remaining 1 teaspoon salt and 1/4 teaspoon pepper.
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6
Coat surface of roast with flour mixture, patting with your hands so it adheres.
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7
Heat oil and butter in a large Dutch oven over medium heat.
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8
Add roast to pan; cook 15 minutes, turning to brown on all sides.
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9
Add onion to pan around roast; cook 5 minutes or until browned.
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10
Stir in wine and broth.
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11
Place basil, marjoram, and bay leaf on a double layer of cheesecloth.
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12
Gather edges of cloth together; tie securely.
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13
Add cheesecloth bag to pan; bring to a boil.
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14
Cover and bake at 300 for 2 1/2 hours, turning roast every 45 minutes.
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15
Nestle carrots and parsnips in pan; cook 1 hour or until roast is tender enough to cut with a spoon.
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16
Transfer roast and vegetables to a platter.
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17
Discard twine; keep beef warm.
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18
Strain wine mixture through a sieve into a large bowl; discard cheesecloth bag.
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19
Return wine mixture to pan; bring to a boil.
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20
Cook 10 minutes.
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21
Combine 1/4 cup water and cornstarch in small bowl, stirring with a whisk.
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22
Add cornstarch mixture to pan, and bring to a boil.
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23
Cook for 1 minute, stirring constantly.
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24
Remove from heat.
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25
Taste and adjust seasoning, if desired.
