Classic pot roast

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.
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.
Reintroduce