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.