2 tb Cooking oil
1    Beef round or rump roast
-(about 4 lb)
2 md Carrots; roughly diced
1    Celery stalk; roughly sliced
24    Garlic cloves; peeled
2 c  Dry red wine
Salt; to taste
1 ts Whole black peppercorns
2    Bay leaves
1 1/2 ts Chopped fresh thyme leaves
-=OR=-
1/2 ts -Dried thyme leaves
1 c  Low-sodium chicken broth
2 tb Butter

HEAT THE OIL over medium heat on the stove top in a heavy pot with a lid or
a Dutch oven. Add the roast and surround it with carrots, celery and
garlic. If cooking the roast on the stove top, cover the pot tightly and
reduce heat to low. Use a burner heat diffuser if you have one. If using
the oven method, cover tightly and place on the middle rack of the oven.
Cook for 30 minutes. Remove cover, add the red wine, salt, pepper, bay
leaves and thyme. Replace cover and continue to cook for 2 1/2-to-3 hours.
Transfer the roast from the pot to a baking dish, cover and keep warm in
the turned-off or slow oven for up to 15 minutes. Place the pot on top of
the stove over medium heat and add the broth and butter. Cook, stirring
vigorously until the butter is incorporated. Remove the roast from the
oven, slice into serving pieces and arrange on a serving platter. Strain
the pan juices over the roast, pressing the vegetables against the sieve or
strainer to extract all their juices. Serve immediately and pass any extra
sauce in a sauce boat.