Beef Pot Roast

Ingredients:

• 1 boneless beef thigh (1.3 - 1.8 kg)
• 1/4 cup vegetable oil
• 2 onions, peeled and cut into 4 pieces
• 3 cloves garlic, crushed
• 1 tbsp tomato paste
• 1 cup red wine
• 2 cups beef broth
• 2 fresh sprigs of thyme
• 2 bay leaves
• 3 carrots, peeled and sliced ​​1cm thick.
• Chopped fresh parsley, for serving

Preparation:

1. Preheat oven to 175°C.
2. Season the meat with salt and black pepper on all sides. Heat vegetable oil in a casserole over medium heat and brown the meat on all sides. Add the onion, garlic, and tomato paste and cook until lightly browned. Add the wine, broth, thyme, and bay leaf. Bring to a boil, cover, and place in the oven.
3. Roast the beef for 1.5 hours, then add the carrots. Continue roasting for another hour. Transfer the roast to a cutting board and let rest for 15-20 minutes. Slice and arrange on a serving platter. Skim the fat from the surface of the liquid and serve the sauce with the roast. Sprinkle with parsley.