– Start by seasoning the beef well, on all sides with salt and pepper. – In a dutch oven or heavy pot, heat oil. Brown roast on all sides to lock in moisture and flavor  – To the grease left in the pot, add in onions and garlic and saute until onions are translucent ( Then stir in the tomato paste, then flour. At this point the flour will absorb all the oil/ moisture. Add the wine, stir and allow the wine to reduce. Add beef broth, a few sprigs of fresh thyme and bay leaves. – Transfer the beef back to the pot. Add carrots and potatoes around the beef in the pot. Cover and cook in the oven at 350F degrees for 2 1/2 to 3 hours.

– Start by seasoning the beef well, on all sides with salt and pepper. – In a dutch oven or heavy pot, heat oil. Brown roast on all sides to lock in moisture and flavor  – To the grease left in the pot, add in onions and garlic and saute until onions are translucent ( Then stir in the tomato paste, then flour. At this point the flour will absorb all the oil/ moisture. Add the wine, stir and allow the wine to reduce. Add beef broth, a few sprigs of fresh thyme and bay leaves. – Transfer the beef back to the pot. Add carrots and potatoes around the beef in the pot. Cover and cook in the oven at 350F degrees for 2 1/2 to 3 hours.