1: Start by seasoning the beef well, on all sides with salt and pepper.
2: In a dutch oven or heavy pot, heat oil. Brown roast on all sides to lock in moisture and flavor (about 15-min). Transfer to a plate.
3: To the grease left in the pot, add in onions and garlic and saute until onions are translucent (about 2-3 minutes).
4: Then stir in the tomato paste, then flour. Allow the flour to absorb all the oil/moisture.
5: Add the wine, stir and allow the wine to reduce (1-2 minutes).
6: Add beef broth, a few sprigs of fresh thyme and bay leaves.
7: Transfer the beef back to the pot. Add carrots and potatoes around the beef in the pot.
8: Cover and cook in the oven at 350°F degrees for 2 1/2 to 3 hours.
9: When done, garnish with fresh parsley or cilantro and serve.
