Pot Roast

Steps

1. 1
   Pat the beef dry, season it all over with the salt and pepper and leave it at room temperature for 30 minutes.
2. 2
   Heat the oven to 150°C. Heat the oil in a heavy casserole over high heat and sear the beef for 4–5 minutes a side, edges included, until a deep brown crust forms. Lift it out.
3. 3
   Lower the heat to medium, add the onions and garlic and cook for 5 minutes, then stir in the tomato purée for 1 minute.
4. 4
   Pour in the wine, scrape up the browned bits from the bottom and boil for 2 minutes, then add the stock, Worcestershire sauce, thyme and bay leaves.
5. 5
   Return the beef, cover and braise in the oven for 2 hours.
6. 6
   Add the carrots and potatoes around the meat, cover and cook for 1 hour more, until a fork slides into the beef without resistance.
7. 7
   Lift the beef and vegetables onto a warm platter and cover with foil. Skim the fat off the liquid, remove the thyme stalks and bay leaves and boil it hard on the hob for 10 minutes, until reduced by a third; season.
8. 8
   Cut the beef into thick slices or pull it into chunks, spoon over the gravy and scatter with parsley.