Spiced Beef Roast

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1 tablespoon ground allspice

2 teaspoons ground mace

1 teaspoon ground cloves

1 tablespoon ground black pepper

2 tablespoons sliced garlic

10 sprigs fresh thyme

350 ml (1/2 bottle) red wine

8 pounds rolled rib-eye roast, trussed

Kosher salt and freshly ground black pepper

2 tablespoons olive oil

2 large carrots, roughly chopped

2 medium onions, roughly chopped

1 head garlic, peeled and smashed

2 celery stalks, roughly chopped

6 sprigs fresh thyme