Methods
- Season the roast with salt and pepper on all sides.
- Heat oil in a Dutch oven or large pot. Brown the roast on all sides, about 15 minutes total. Transfer to a plate.
- In the same pot, cook onion and garlic until the onion is translucent, about 2-3 minutes. Add tomato paste and flour, cooking for another minute.
- Add red wine, whisking until reduced, about 1-2 minutes. Stir in beef broth, bay leaves, and a few sprigs of fresh thyme.
- Return the roast to the pot. Arrange carrots and potatoes around the roast. Cover and cook at 350°F for 2.5 to 3 hours.
- Garnish with fresh parsley or cilantro before serving.
