Directions:
1. Preheat oven to 325°F (160°C).
2. Pat the beef roast dry and season generously with salt and pepper.
3. Heat olive oil in a large Dutch oven or oven-safe roasting pan. Sear the beef on all sides until browned, about 3–4 minutes per side. Remove and set aside.
4. Add onions and garlic to the pan, sauté for 3 minutes until fragrant. Stir in tomato paste, soy sauce, thyme, rosemary, and bay leaf. Pour in the beef broth, scraping the bottom of the pan to release flavor.
5. Return the roast to the pan, cover tightly with foil or a lid, and transfer to the oven. Cook for 2 hours.
6. After 2 hours, add the potatoes and carrots around the roast. Cover again and cook for an additional 1.5 hours, or until the beef is fork-tender and vegetables are soft.
7. Remove from oven, discard bay leaf, and let the roast rest for 10 minutes before slicing.
8. Garnish with fresh parsley and serve warm with the vegetables and pan juices.
Prep Time: 20 minutes | Cooking Time: 3 hours 30 minutes | Total Time: 3 hours 50 minutes
Kcal: 410 kcal | Servings: 6 servings
