2 cups dry red wine (Cabernet Sauvignon, Merlot, Pinot Noir, Syrah, or Zinfandel)
2 quarts beef stock
6 garlic cloves, chopped
2 tablespoons tomato paste
1 bay leaf
5 sprigs fresh thyme
Preheat oven to 400 degrees Fahrenheit.
Season roast liberally with salt and black pepper. Coat bottom of heavy casserole pan with oil and place over medium heat. Brown roast on all sides.
Add chopped garlic to pan and briefly sauté until fragrant. Once garlic is lightly browned, add tomato paste and stir. Add red wine to pan and stir to deglaze the pan, scraping up any brown bits on the bottom of pan. Reduce heat to medium-low and allow liquid to reduce by half.
Once reduced, add beef stock, bay leaf and thyme. Cover casserole loosely with aluminum foil and place in preheated oven. Allow to roast in oven for 20 minutes, and then reduce temperature to 325 degrees Fahrenheit. Continue cooking for approximately 2 hours.
Add vegetables to pan and allow roast to continue cooking for 30 minutes. Check roast occasionally, stirring vegetables.
Remove foil tent and roast 30 additional minutes. Remove roast from oven when it is becoming fork tender. Let roast rest for 20 minutes loosely covered before carving.
Thicken gravy if necessary. Combine 1 tablespoon of softened butter with 1 tablespoon of flour. Add to pan juices over high heat and whisk until well incorporated.
Serve sliced roast along with the vegetables and pan gravy.