American Classic Pot Roast

This recipe is the American Classic Pot Roast most common when we grew up.
The flavors are a rich beef enhanced by adding wine to the recipe.
This freezes well also.

Ingredients;

4 LB beef roast; bottom round or chuck are the best for this recipe
32oz unsalted beef stock (one cup reserved)
2 TBLS olive oil
1 cup dry red wine
1 TBLS Gravy Master or Kitchen Bouquet
1 large onion sliced
1 celery stalk cut into 3 pieces
6 carrots cut into 3 pieces
2 bay leaves
1 clove garlic cut into 3 pieces
2 TBLS cornstarch
Salt & pepper taste

Directions;
Dry the roast and sprinkle with salt and pepper.
Heat a pot big enough for the beef to fit flat. Add the oil and once heated brown the roast on all sides, especially the side with the fat.
Remove the roast and set aside. Add the wine to deglaze the pot of all the browning pieces.  Measure 1 cup of the beef stock and set it aside.  Add the balance of the stock to the pot and bring it to a boil.
Mix the cornstarch and Gravy Master into the cup of reserved stock. Set this aside.
Add all the other ingredients to the pot and simmer for 3 hours covered or in a crock pot on high for 4 hours.
Remove the roast and all veggies.  Stir the cornstarch-Gravy Master and stock together and pour into the pot of juices.
Simmer until the juices thicken, 5 minutes or so.
Taste for salt & pepper and adjust to your liking .
Let the roast sit for 10 minutes before slicing.