4-5 lb. rump or round roast
Salt and freshly ground black pepper to taste
2 tbsp vegetable shortening
2 tbsp unsalted butter
12-16 small white onions, peeled (or you can use thawed frozen pearl onions)
6-8 medium carrots, peeled and cut into thick spears
1 cup dry red wine
2 cups beef stock
2 cloves -- or 2 tsp -- garlic, minced
1 bay leaf
Thyme to taste
Chopped fresh parsley to taste
4 tbsp cornstarch, mixed with 1 cup water
Rub the meat with salt and pepper.
In a large, heavy pot, brown the roast on all sides in hot shortening. Remove roast and set aside.
Add butter to the pot and brown the onions and carrots lightly.
Remove vegetables and set aside.
Return meat to the pot, add wine, stock, garlic, bay leaf, thyme, and parsley. Cover and cook slowly for about 1½ hours. Return the onions and carrots to the pot, cover and cook slowly for an additional 1 hour, or until meat is tender.
Remove bay leaf and discard.
Transfer meat and vegetables to a warm platter. Add cornstarch mixture to the pot and boil until sauce is slightly thickened, whisking constantly to avoid sticking or lumps.
Spoon a little sauce over the roast and serve the rest in a gravy boat.