From the Neely's Food Network recipe
1 3-4 lb roast
kosher salt and fresh ground pepper
1/4 cup vegetable oil
2 yellow onions
3 cloves garlic, smashed
1 Tbsp tomato paste
1 cup red wine
2 cups beef stock
2 fresh thyme sprigs
2 bay leaves
6 carrots, peeled and sliced into 1/2-inch pieces
5 potatoes, cut into quarters
Heat the oven to 350 degrees.
Season the roast all all sides with salt and pepper.
In a Dutch oven over med-high heat, heat the vegetable oil and sear the roast on all sides. Remove meat.
Add onions, garlic, and tomato paste. Cook until slightly colored and starting to caramelize. Add wine, stock, thyme, and bay leaves. Bring the liquid to a simmer, add meat, cover and place in oven.
Cook for 1-1/2 hours. Add the carrots and potatoes. Cook for 1 more hour. Transfer to cutting board and allow to cool for 15 minutes before slicing. Serve with the gravy.