Step 1

Preheat oven to 250 degrees.

Step 2

Combine dry rub ingredients and apply to all sides of the roast, pressing it in as you go. Then brown the roast in a dutch oven with canola oil until it is deep brown on all six sides. Once browned remove the roast.

Step 3

Add sliced onions to the dutch oven and saute until just tender. Then add red wine, stirring to deglaze the pan.

Step 4

Next add garlic cloves, carrots, and bay leaves and return the roast to the pan. Add enough broth to raise the liquid level to half way up the roast. Cover the dutch oven and start the braising process on the stove top, bringing the liquid to a gentle boil, then transfer to the oven.

Step 5

Plan on 2 1/2 - 3 hours of total cooking time. When the meat pulls away from the bone, remove it (and the carrots) and allow to rest 15 minutes before slicing.

Step 6

Return the dutch oven to the stove top and bring liquid to a boil. Make a corn starch slurry using 2 Tbl. of corn starch to about 1/2 cup of braising liquid. Whisk the slurry mixture back into the braising liquid and continue to simmer until the sauce has reduced by about one third. Season with salt and pepper to taste.

Step 7

Serve roast with your favorite mashed root vegetables, carrots, and a generous ladle of the amazing sauce.