Instructions:
1. Preheat and Season: Preheat your oven to 325°F (163°C). Season the beef roast generously with salt and black pepper.
2. Sear the Beef: In a large oven-safe pot or Dutch oven, heat vegetable oil over medium-high heat. Sear the beef roast on all sides until browned. This helps lock in the flavors.
3. Prepare the Vegetables: Remove the seared beef from the pot. In the same pot, add diced onions, sliced carrots, diced potatoes, and minced garlic. Sauté the vegetables until they begin to soften.
4. Add Tomato Paste: Stir in the tomato paste and cook for 1-2 minutes until it is well incorporated with the vegetables.
5. Deglaze with Red Wine (Optional): Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Allow it to simmer for a few minutes until the alcohol evaporates.
6. Return Beef to the Pot: Place the seared beef back into the pot, nestling it among the vegetables.
7. Add Broth and Herbs: Pour in the beef broth until the roast is mostly covered. Add bay leaves, dried thyme, and dried rosemary. Bring the mixture to a simmer.
8. Cover and Bake:
