INGREDIENTS
1
(3 to 4-pound) boneless bottom round, boneless roast
2
Bay leaves
3
Carrots
3 cloves
Garlic
1
Parsley, leaves
2
Thyme, fresh sprigs
2
Yellow onions
2 cups
Beef stock
1 tbsp
Tomato paste
1
Kosher salt and freshly ground black pepper
1/4 cup
Vegetable oil
1 cup
Red wine