- Preheat heavy bottom pan on stovetop at medium-high heat.
- Season roast with salt and freshly ground black pepper.
- Add a thin layer of oil to pan until hot.
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- When the oil begins to smoke, add roast and sear on all sides.
- Remove seared roast from pan.
- Add rough-cut carrots, celery, onion, and herb mixture to pan and allow vegetables to caramelize.
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- When vegetables have finished caramelizing, add tomato paste to pan and cook 2-3 minutes.
- Deglaze pan with red wine (a merlot is preferred) for 2-3 minutes.
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- Add roast back to pan and submerge roast in beef stock.
- Place pan in low oven (about 175 degrees).
- Remove roast from oven once it is fork tender. (See cooking timetables for estimated cooking time).
- Serve.
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