Rosemary and Garlic Black Angus Roast

3lb Beef Sirloin or Black Angus Beef Roast
2 TBSP olive oil
Salt and pepper
Two onions finely sliced
Two or three carrots chopped into chunks
2 sprigs fresh rosemary 
3 cloves garlic, smashed
3 bay leaves
Stock, enough to come half way up the beef in the roasting pan
Marsala 
Corn  starch to thicken the gravy if desired.

Heat the oil in a shallow frying pan or cast iron pan, season beef with salt and pepper, and brown the roast all over. Transfer roast to roasting pan and add onions, carrots, rosemary, garlic, bay leaves stock and Marsala.
Season well with more salt and black pepper
Cover with foil or a lid and put into a very slow oven 325 degrees for 2-3 hours, turning every hour.
When ready remove the meat and wrap in foil and cover with a tea towel to rest and keep warm.
It will stay warm for half an hour to an hour wrapped this way so there is no need to panic. Plenty of time to do the yorkshire puddings and roast potatoes. 

Add the stock and Marsala to come half way up the roast

***Strain out juice from vegetables from the drippings in the bottom of the roasting pan into a small saucepan.  Add 2 TBSP cornstarch to a small glass and add enough COLD water to make a semi pasty slurry.  Heat juices in pot to boil, whisk in the cornstarch slurry and when the gravy starts to thicken, remove from heat.  Re-season , if necessary and serve over top the sliced beef.