4 lb. beef roast, boneless, tied
4 tbsp. flour
2 cloves garlic, minced
1 (16 oz.) can beef broth
8 carrots, quartered lengthwise
1 c. dry red wine
1 tbsp. Dijon mustard
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. thyme leaves
2 stalks celery, chopped
1 lg. onion, chopped
1 tbsp. cornstarch

Sprinkle meat lightly with salt and pepper. Coat with flour. Brown on all sides in heated oil. Add onion, garlic and celery. Allow to cook until vegetables are soft. Transfer all to a 3 quart casserole dish.

In pan where roast was browned, put in broth, thyme and mustard. Bring to boil, deglazing the pan. Pour this mixture over meat. Bake at 325 degrees about 2 1/2 hours, covered. Add carrots and wine. Cover and bake an additional 40 minutes. Remove meat and carrots. Strain liquid, skim fat, reserving 2 tablespoons. Put the 2 tablespoons of fat in saucepan and stir in cornstarch. Cook until it bubbles. Remove from heat. Add gradually 3 cups of the cooking liquid. Return to meat, stirring, constantly, until it thickens. Adjust seasonings, if necessary. Serve meat sliced on platter, with sauce poured over. Garnish with parsley, if desired.