Classic pot roast

Starting by sprinkling meat with salt and pepper on all sides.

Heat oil in a Dutch oven or saucepan. To lock in moisture and flavor, brown on all sides [about 15 minutes]. Place it on a plate to cool.

Adding onion also garlic to rest fat in the pot and cook until the onion is translucent [about 2-3 min ]. Then add tomato paste, then flour. The flour will absorb all the oil/moisture at this point. Add the wine, whisk, and letting it reduce for 1-2 minutes. Add the beef broth, bay leaves, and a few sprigs of freshly thyme.

Reintroduce beef to pot. Carrot also potatoes should be placed around the steak in the soup. Cooking about 2 1/2 to 3 hours at 350°F, cover

Enjoy!