|Prep time: 3 1/2 hours||Cooking time: 30 minutes||Total time: 4 hours|
A favorite of Jamie Lewis, our Meat & Seafood Manager.
Heat the oil in a heavy-bottomed pot over high heat. Dredge the roast in flour, shaking off any excess and brown in the hot oil on all sides. Reduce heat to medium. Stir in the onions, carrots, celery, garlic and allspice. Cook until browned. Add red wine and bring to a simmer, then add beef broth. Reduce heat to low, cover and cook for 2 1/2 to 3 hours, until beef is fork tender.
When the meat has finished cooking, remove to a cutting board, cover in foil and let rest for 10 minutes. While beef is resting, thicken the remaining liquid in a cast iron pot with the cornstarch and water mixture. Slice beef and serve with pan gravy.