Braised Beef with Red Sauce and Vegetables

4 pound Beef Chuck or Round Roast

2 tablespoons olive oil

2 teaspoons salt

1 teaspoon pepper

8   cloves garlic, minced

1 onion, chopped coarsely

1 teaspoon thyme

1 teaspoon oregano

1/2 cup red wine

8 ounce Jar Roasted Red Peppers

14.5 ounce Can Fire Roasted Diced Tomatoes

7 ounce Can Chipotle Peppers in Adobo Sauce

4 potatoes cut in large chunks

4 carrots cut in large chunks

8 ounces beef broth

¼ cup cornstarch

Season beef with salt and pepper and brown in a frying pan in olive oil for about 10 minutes on each side. Remove beef from pan and place in an ovenproof baking dish (or you can use a slow cooker). Add garlic and onions to frying pan and cook about 5 to 10 minutes and then add thyme, oregano and red wine. Stir to get all of the flavor from the pan and pour over the roast. Add the red peppers and tomatoes to the roast and cook for about 1 1/2 hours in the oven at 300. Then add the tomatoes, chipotle peppers, potatoes and carrots and cook for another hour and a half. Depending on how much liquid you have in the pan either mix ½ cup or a whole cup of beef broth with the cornstarch and stir it into the pan and bake it another 15 minutes until the gravy thickens. Cut the roast into thick slices and serve.