𝗖𝗹𝗮𝘀𝘀𝗶𝗰 𝗣𝗼𝘁 𝗥𝗼𝗮𝘀𝘁

Begin by sprinkling the meat with salt and pepper on all sides.
Heat the oil in a dutch oven or a large pot. To seal in moisture and flavor, brown the roast on all sides [approximately 15 minutes]. Place on a plate to cool.
Add onions and garlic to the remaining fat in the saucepan and cook until onions are transparent [approximately 2-3 minutes]. Then add the tomato paste, followed by the flour. The flour will absorb all of the oil/moisture at this stage. Add the wine, whisk it in, and let it decrease for 1-2 minutes. Add beef broth, bay leaves, and a couple sprigs of fresh thyme.
Reintroduce the beef to the pot. Carrots and potatoes should be placed around the steak in the stew. Cook for 2 1/2 to 3 hours at 350 degrees Fahrenheit, covered.
Garnish with fresh parsley or cilantro before serving.