2 carrots, diced
2 celery stalks, diced
1 onion, diced
4 garlic cloves, chopped
2 cups beef broth
3 pounds beef rump roast, trimmed of fat
3/4 cup red wine
1/2 pound fresh mushrooms, sliced
1 tablespoon potato starch
In Dutch oven mix carrots, celery, onion, garlic and 1/4 cup of the broth; cover. Cook over low heat until soft (about 5 minutes). Add remaining broth, cover and simmer 15
minutes. While it is simmering, broil beef 4 inches from heat until lightly browned on each side (about 3 minutes per side). Add to Dutch oven with 1/2 cup of the red wine. Carefully pour pan drippings
from beef into the Dutch oven. Cover tightly and simmer over very low heat until tender (2 - 2 1/2 hours). Remove beef to warm platter; cover and keep warm in oven. Strain sauce into saucepan; press
vegetables to extract all juices. Add fresh mushrooms to sauce; boil until sauce is reduced by one third and lightly coats spoon. Mix remaining red wine and potato starch. Stir into sauce. Cook and stir
until thickened. Spoon some of the sauce over the roast. Serve the remaining sauce on the side.
Slice leftover beef and refrigerate in the sauce. This reheats well in the microwave or on
the stove top. If potato starch is unavailable, use 2 tablespoons flour.