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2 tb Cooking oil 1 ts Whole black peppercorns
1 Beef round or rump roast 2 Bay leaves
-(about 4 lb) 1 1/2 ts Chopped fresh thyme leaves
2 md Carrots; roughly diced -=OR=-
1 Celery stalk; roughly sliced 1/2 ts -Dried thyme leaves
24 Garlic cloves; peeled 1 c Low-sodium chicken broth
2 c Dry red wine 2 tb Butter
Salt; to taste
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 1/2-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 sauce boat.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
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