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1
Preheat oven to 350 degrees.
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2
In a large heavy ovenproof pan (le crueset) or dutch oven, heat the oil over medium high heat.
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3
Pat the roast dry rub to coat with salt and pepper.
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4
Brown the meat on all sides in the heated casserole.
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5
Add in the onions and celery, stir and cook for 2 minutes or until softened.
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6
Stir in the garlic and cook for 30 seconds.
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7
Add the tomatoes, red wine, beef stock and bay leaf and bring to a simmer.
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8
Cover and place pot in oven to braise.
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9
After 1 hour, remove pot and stir in carrots.
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10
Return to oven for another 30 minutes.
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11
Remove pot from oven and stir in potatoes.
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12
Return to oven for another 30 minutes or until the meat and vegetables are tender.
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13
When the meat is tender, remove it to a platter.
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14
Remove vegetables to a bowl and cover to keep warm.
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15
Using a large spoon, skim off the excess fat from the remaining cooking juices.
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16
Bring liquid to a simmer on the stovetop.
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17
Slowly stir in half of the cornstarch mixture and simmer to thicken.
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18
Add more cornstarch mixture until desired gravy consistency is reached.
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19
Taste and season with salt and pepper.
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20
Stir in 1/2 cup chopped parsley.
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21
Slice the beef and place on platter surrounded with the vegetables.
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22
Serve with gravy.
