6 pounds sirloin tip or steamship round roast 3 cups dry red wine 1 cup water 2 cups carrots, sliced 2 cloves garlic, minced 2 large onions, sliced 1/2 teaspoon pepper 1 teaspoon thyme 1/4 cup chopped parsley 2 bay leaves 1 teaspoon salt 2 tablespoons vegetable oil 1 cup plain tomato sauce 3 tablespoons cornstarch 1/4 cup water
Put the roast in a large bowl. Combine the next 10 ingredients and pour over the meat. Cover tightly, refrigerate, and let marinate overnight or up to 2 days, turning several times.
Preheat oven to 325F. Remove meat from the marinade and wipe with paper towels, reserving marinade. Heat the oil in a heavy ovenproof pot or Dutch oven and brown the meat on all sides.
Discard any excess fat from pan. Pour the reserved marinade, beef broth and tomato sauce over the meat. Cover and braise at 325F for 2-3 hours or until meat is tender or desired doneness. Remove meat from pan to platter or cutting board and keep warm. Strain juices, reserving the carrots and onions. Mash the soft vegetables and return to pan.
Mix the cornstarch with the water and stir into juices and mashed vegetables over medium heat until thickened. Taste and correct seasoning as needed with salt and pepper. To serve, slice the meat and pour sauce over it. Pass extra sauce separately at the table.