French Style Pot Roast

This is moms recipe that is time consuming but worth it for a special dinner.

5-6 lb. pot roast of beef

MARINADE
2 cups dry red wine
1 cup water
1 1/2 teaspoons salt
1 teaspoon peppercorns
2 cups sliced, pared carrots
2 cups sliced onion
1 clove of garlic, crushed
handful of parsley stems
1/2 teaspoon leaf thyme
1 bay leaf
2 whole cloves

SAUCE
1/4 cup pure vegetable/canola oil
1 can (8 ounces) tomato sauce
1 can (10.5 ounces) beef broth
2 cups water

GARNITURE
16 small carrots, pared
4 tablespoons butter
18-24 small, white onions (peeled)
1 tablespoon sugar
1/2 teaspoon salt
1 tablespoon cornstarch
2 tablespoons cold water
chopped parsley

1. Put the meat into a Dutch oven or a large stainless-steel bowl. Combine the marinade ingredients and pour over the meat. Cover and refrigerate 6-10 hours, turning occasionally. Remove meat and drain. Wipe with paper towels.
2. Pour off marinade; reserve. Heat oil in the Dutch oven or a heavy kettle. Brown meat on all sides. Discard oil left in pan. Return meat and the marinade to the pan.
3. Bring the meat and marinade to a boil. Cook until almost all the liquid has evaporated. Add the tomatoe sauce, beef broth, and 2 cups water. Cover and bring to a boil. Simmer on range or put in 350 oven for 3 to 3 1/2 hours or until the meat is tender, turning it occasionally.
4. While meat cooks, cook carrots in boiling, salted water until tender. Drain. Saute in 2 tablespoons butter until slightly browned and keep warm. Put onions in large skillet and add enough water to cover. Add 2 tablespoons butter, sugar, and salt. Bring to boiling. Cook until all the water evaporates. Shake skillet to brown the onions in the syrup and keep warm.
5. Remove meat to heated platter. Arrange vegetables around meat and keep warm. Skim any fat from liquid and strain into saucepan. Blend cornstarch and cold water. Bring liquid to boiling and stir in the cornstarch mixture. Cook, stirring constantly, until thickened. Correct seasoning. Spoon some gravy over meat. Sprinkle meat with parsley. Makes 8-10 servings.