Categories: Beef, Garlic 
      Yield: 4 servings 
  
      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