Rib Eye in Cast Iron

OMG - fixed a rib eye roast last evening that you could cut with a fork. Took a 3 1/2 lb. eye round roast and browned on all sides in virgin olive oil on stovetop in cast iron dutch oven.
Removed roast from dutch oven and poured in 2 cans beef broth and 1 1/2 cups red wine, dices onions and sprinked garlic and celery seed. Put roast back in - covered and baked in 325 degree oven for about 3 1/2 hours. Added red bee potatoes and carrots for the last hour.
Remove roast to plate and add tablespoon of cornstarch mixed with another 1/2 cup red wine and place cast iron on stove. Let broth boil down a bit and then add the cornstarch/wine mix and stir till thickened.
Fabulous, I tell ya
Candee