Ingredients: 
1/4 cup pure olive oil
3 onions, sliced
1 (3 to 4 pound) top or bottom round beef roast
All-purpose flour, for dredging
8 slender carrots, or fatter ones cut in half or quartered
3 ribs celery, cut in half
2 1/2 cups beef broth
1 1/2 cups hearty red wine
5 to 6 sprigs fresh thyme
1 rounded teaspoon freshly ground black pepper
Salt to taste
2 tablespoons unsalted butter, at room temperature
2 rounded tablespoons all-purpose flour