Red Bus Roast

Ingredients

• Water - 1/4 cup
• Cornstarch - 1 tablespoon
• Beef broth - 1 cup
• Olive oil - 2 tablespoons
• Salt and pepper - To taste
• Thyme - 2 sprigs
• Rosemary - 2 sprigs
• Garlic - 4 cloves, minced
• Onion - 1 large, chopped
• Red wine - 1 cup
• Beef roast - 3 pounds

Instructions

1. Preheat the oven to 325°F.
2. Season the beef roast with salt and pepper.
3. Heat the olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
4. Sear the beef roast on all sides until browned, about 5 minutes per side.
5. Remove the beef roast from the pot and set aside.
6. In the same pot, add the chopped onion and minced garlic. Cook until the onion is translucent, about 5 minutes.
7. Add the red wine, rosemary, and thyme to the pot. Bring to a boil and let it simmer for 5 minutes.
8. Return the beef roast to the pot and add the beef broth.
9. Cover the pot with a lid and transfer it to the preheated oven.
10. Roast for about 2 hours, or until the beef is tender and cooked to your desired doneness.
11. Remove the beef roast from the pot and let it rest for 10 minutes before slicing.
12. While the beef is resting, prepare the gravy. In a small bowl, mix the cornstarch with water to make a slurry.
13. Pour the pan juices from the pot into a saucepan and bring to a simmer.
14. Slowly whisk in the cornstarch slurry and cook until the gravy thickens.
15. Slice the beef roast and serve with the gravy.