Classic pot roast

• 3lb roast chuck, shoulder cutting
• Salt of food and black pepper to taste
• 2 tbsp olive oil
• 1 chopped onion
• 3 garlic cloves chopped or compressed
• 1 tbsp tomato paste
• 2 tbsp multi-purpose flour, cassava flour
• 1/2 cup red wine
• 2 cups beef broth
• 2lb small yellow potatoes
• 1lb carrots, cut
• 2 laurel leaves
• Fresh parsley or coriander
• Fresh thyme

Instruction

1. Start by sprinkling meat with salt and pepper on all sides.
2. Heat the oil in a Dutch oven or a large pot. To close the moisture and flavor, brown the roast on all sides [about 15 minutes]. Put it on a plate to cool.
3. Add the onion and garlic to the remaining fat in the pot and cook until the onion is transparent [about 2-3 minutes]. Then add the tomato paste followed by the flour. Flour will absorb all oil/moisture at this stage. Add the wine, whisk and drop for 1-2 minutes. Add beef broth, bay leaves and two sprigs of fresh thyme.
4. Reintroduce beef into the pot. Carrot and potatoes should be placed around the steak in the soup. Cook for 2 1/2 to 3 hours at 350 ° F, covered.
5. Garnish with fresh parsley or coriander before serving.