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Start by seasoning the beef well, on all sides with salt and pepper.
In a dutch oven or heavy pot, heat oil. Brown roast on all sides to lock in moisture and flavor (about 15-min). Transfer to a plate.
To the grease left in the pot, add in onions and garlic and sauté until onions are translucent (about 2-3 minutes). The onions can be tender at this point, as they will soften to perfection while the recipe is cooking in the oven.
Then stir in the tomato paste, then flour. Stir well. This is a quick moving process, At this point the flour will absorb all the oil/ moisture
Add the wine, stir and allow the wine to reduce (1-2 minutes).
Add beef broth, a few sprigs of fresh thyme and bay leaves.
Transfer the beef back to the pot. Add carrots and potatoes around the beef in the pot. Cover and cook in the oven at 350F degrees for 2 ½ to 3 hours.
When done, garnish with fresh thyme, parsley or cilantro and serve.