Slow-Roasted Beef with
                          Red Wine Pan Juices

                                 Serves 6 to 8

1 boneless beef roast (3 to 4 pounds)
salt and ground black pepper
2 TBSP olive oil
1/3 cup full-flavored red wine
1 cup beef broth

1. Heat oven to 2S0 degrees F.
Sprinkle roast with salt and pepper as desired. 
Heat oil over medium-high heat in Dutch oven or large, heavy,
ovenproof pot. Add roast. Sear until brown on all sides.
Large tongs work well to hold meat in position.

2. Transfer pot to oven and cook, uncovered, until meat thermometer
inserted  into thickest part of roast registers 110 degrees F, 45 - 60 minutes.

3. Increase oven temperatur, to 500 degrees F and cook until
internal temperature reaches 130 degrees F, about 15 minutes.

4. Remove roast from pot. Cover with aluminum foil and let stand 20 minutes.

5. Meanwhi1e drain off as much fat as you want from pot.
Set pot over medium-high heat. Add wine and deglaze pot.
Thicken to a glaze, about 2 minutes.
Add stock. Simmer to thicken.
Optionally add 1 tsp cornstarch in 1 TBSP water.

6. Carve roast into thin slices. Add any juices from roast
to sauce in pan. Serve sauce separately.

Slightly modified from "The Best Recipe".