This recipe appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS. Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. Discover more recipes here.

What You’ll Need:

• 3 ½ lb. bottom round beef roast

• 6 large cloves garlic cut into slices

• 1 t. salt

• 1 t. black pepper

• 1 t. garlic powder

• 1 t. onion powder

• ½ t. dry mustard

• 2 T. oil

• 2 T. butter

• 2 ribs celery, finely minced

• 5 carrots, one finely minced and four cut in half

• 1 medium onion, finely minced

• 2 T. Worcestershire sauce

• 1 ½ c. dry red wine

• 3 – 4 c. beef stock

• 3 T. cornstarch dissolved in 2 T. water

Directions:

Step 1: Pat the roast dry. Cut slits in the roast and fill each slit with a garlic slice. Be sure the bury the garlic deep in the flesh of the meat.

Step 2: Mix together the salt, black pepper, garlic powder, and onion powder and rub evenly over the meat. Reserve any extra rub.

Step 3: In a Dutch oven, heat the oil and butter over medium-high heat. Place the roast in the pot and brown all over until the outside of the roast is a deep brown. Add the celery, minced carrot, and onion. Stir the vegetables until they begin to soften. (Note: the mirepoix can be added to the hot fat and sauteed or added to the liquid to cook soup style for a more pure vegetable flavor.) Add the Worcestershire, dry red wine, and 3 c. beef stock. Cover the pot and cook over medium-low heat for 1 hour. Rotate the roast in the liquid midway through to ensure the top does not dry out. If the roast begins to get dry, add more stock. The roast should at all times be about halfway submerged in the liquids. Flip the roast midway through the process. After 1 hour, add the carrot halves and reduce the heat to a simmer. Cook an additional 30 minutes or until the carrots are soft.

Step 4: Heat the liquid to a simmer and add the cornstarch slurry. Cook until slightly thickened. For thicker gravy, increase the amount of slurry

Step 5: Remove the roast from the pan and allow to rest 20 minutes before slicing. Serve the sliced roast and carrots with the gravy.