Prep Time::25 mins
Cook Time:: 2 hrs 10 mins
Additional Time::10 mins
Total Time:: 2 hrs 45 mins
Servings::10
Ingredients
ΒΌ cup olive oil
1 (3 pound) beef round tip roast
flour for dredging
3 medium onions, sliced
3 large carrots, peeled and cut into small chunks
3 large stalks celery, diced
4 cloves garlic, minced
3 whole allspice berries
salt and pepper to taste
1 cup dry red wine
2 (12 ounce) cans beef broth
2 tablespoons cornstarch dissolved in a small amount of water
Directions
Heat oil in a heavy, cast iron pot over medium heat. Dredge roast in flour, shake off excess, and brown in hot oil on all sides.
Stir in onions, carrots, celery, garlic, and allspice; cook until lightly browned. Pour in red wine and bring to a simmer before pouring in beef broth. Reduce heat to low, cover, and cook until beef is tender, 2 to 3 hours.
Remove meat to a cutting board; allow to rest for 10 minutes.
While beef is resting, thicken cooking liquid with cornstarch. Slice beef and serve with gravy.