Hearty Slow-Cooked Beef Roast with Carrots & Potatoes

Boneless Beef Chuck-Eye Roast, divided into 2 pieces and trimmed

0 lb

Salt, table

teaspoons

Black Pepper

teaspoons

Vegetable Oil

tablespoons

Onion, chopped

each

Celery Ribs, chopped

each

All Purpose Flour

tablespoons

Tomato Paste

tablespoons

Garlic Clove, minced

each

Fresh Thyme, minced

teaspoons

Dry Red Wine

cups

Beef Broth

cups

Yukon Gold Potatoes, unpeeled

0 lb

Carrots, peeled and halved widthwise, thick ends halved lengthwise

0 lb

Bay Leaves

each

Flat Leaf Parsley, minced

tablespoons