Pot Roast with Vegetables and Red Wine

From the Family Circle Cookbook
Serves 16

Marinade:
4 cups dry red wine
2 cups sliced onions
1/2 cup sliced carrots
1 cup sliced celery
4 cloves garlic, sliced
1 tsp. leaf thyme, crumbled
1 tsp. leaf rosemary, crumbled
1 tsp. black pepper
4 cloves
1 bay leaf
3 strips orange rind

1 rump roast of beef (5 lbs)
1/4 slab bacon, cut into 1/2 inch slices
4 cups beef broth (Pacific or Imagine makes good broth)
1 can (16 oz.) tomatoes, undrained
2 tablespoons tomato paste
2 pounds carrots, pared, halved lengthwise and quartered crosswise
3 pounds small white onions, peeled
2 tablespoons dry Madeira
2 tablespoons cornstarch

1. Prepare Marinade: Combine wine, onion, carrot, celery, garlic, thyme, rosemary, pepper, cloves, bay leaf and orange rind in large bowl. Add meat. Cover and refrigerate overnight, turning occasionally (or, put marinade and meat in a gallon-sized zipper bag to marinate; carefully squeeze out all of the air before closing the bag and then there's no need to turn it occasionally).
2. To cook, preheat the oven to moderate (350).
3. Drain meat and vegetables, reserving liquid, meat and vegetables separately. Pat meat dry with paper toweling.
4. Place bacon in Dutch oven large enough to hold rump roast. Saute over moderate heat until crisp. Transfer bacon with slotted spoon to a plate. Add meat to pot; brown on all sides, about 10 minutes. Remove meat. Add vegetables from marinade; cook, stirring, 5 minutes. Return meat to pot. Add marinade, broth, tomatoes, and tomato paste. Bring to boiling over high heat. Cover pot.
5. Bake pot in preheated moderate oven (350), covered, for 2 1/2 to 3 hours or until meat is tender.
6. Remove meat from pot. Strain cooking liquid and discard solids; skim off fat. Return meat and strained liquid to pot. Add 2 pounds carrots, small onions, and reserved bacon pieces, if you wish. Simmer, covered, 20 to 25 minutes or until vegetables are tender.
7. Transfer meat and vegetables to large platter. Cover loosely with aluminum foil and keep warm. Boil cooking liquid to reduce to 4 cups, if necessary.
8. Combine Madeira, cornstarch and cream, if using, in small bowl. Bring liquid in casserole to boiling. Stir cornstarch mixture into pot liquid; cook until lightly thickened, 2 to 3 minutes. Lower heat; simmer sauce 5 minutes.
9. To serve: Slice meat and arrange on platter. Strain sauce into sauceboat. Spoon some of sauce over meat and vegetables. Pass remaining sauce.