Yankee Style Pot Roast


7 garlic cloves , whole
1 (3 to 5-pound) top round or chuck roast, tied with butchers twine)
Kosher or sea salt
Freshly ground black pepper
2 Tbsp. vegetable oil
1/2 cup red wine
1 large onion, diced medium-size
2 carrots, diced medium-size
4 garlic cloves, crushed
1-1/4 cups beef stock
1/4 cups of tomato paste
Bundle of assorted fresh herbs, such as rosemary, sage, parsley, thyme and bay leaf tied together
2 Tbsp. cornstarch
4 Tbsp. water