2 carrots, diced
2 celery ribs, diced
1 onion, diced
4 garlic cloves, minced
2 1/4 cups beef broth
3 pounds rump roast
1 1/4 cups red wine
1/2 pound mushrooms, sliced
1 tablespoon cornstarch
In a large pot, mix together diced carrots, diced celery ribs, diced onion, minced garlic cloves, and beef broth. Cover and cook over low heat, about 20 minutes.
Meanwhile, broil a rump roast 4-inches from the heat until lightly browned on all sides, about 3 minutes per side. Place beef in pot with vegetables along with pan drippings and 1/2 cup red wine. Cover pot tightly and simmer over very low heat until tender, about 2 to 2 1/2 hours.
Remove the beef to a warm platter, cover, and keep warm in the oven.
Strain the sauce into a medium saucepan. Add sliced mushrooms and boil until the sauce is reduced by one third and is thickened. Mix together 3/4 cup red wine and cornstarch. Stir into the sauce and cook, stirring, until thickened. Serve the sauce with the sliced roast.
Makes 8 servings.