In a Dutch oven, add olive over medium high head. Sprinkle salt and pepper over beef and brown on all sides and remove to plate.

Preheat oven to 325.

Add onion and sprinkle with salt and pepper and lightly brown, about 6-8 minutes. Add 1 chopped carrot and celery and cook for 2 minutes. Add garlic and cook 1 minute. Add tomato paste and cook 1 minute. Add red wine, balsamic vinegar, beef broth, rosemary and thyme and bring to a boil and loosen any bits from the bottom of the pan. Add the beef and any reserved juices. Cover the Dutch oven and place in oven for 1 ½ hours. Remove from oven and turn beef over. Add the carrots (and potatoes if you are serving them), place lid back on and place in oven for 45 minutes.

Remove beef to a carving platter.

In a small bowl, add cornstarch and 3 tablespoons water and mix well. Add slurry to Dutch oven and stir to combine. Add more cornstarch slurry or water for the desired thickness of sauce.

Slice beef and place over polenta. Add some carrots to plate and drape sauce over the beef and garnish with parsley. Serve.

Polenta

2 cups water or chicken broth

1 cup milk or water

1 teaspoon kosher salt

1 cup polenta or corn meal

¼ cup finely grated Parmesan

In a medium saucepan, bring water, milk and salt to a boil over medium-high heat. Stir in the polenta and whisk well and turn heat to medium and continue to stir until the polenta is thick, 5 to 8 minutes. Add Parmesan cheese and mix well. Taste for seasoning and serve.