Basic Pot Roast

• 1 tablespoon extra-virgin olive oil
• 4 pounds boneless beef rump or top round in one piece
• 2 cups finely chopped onions
• 1 cup finely chopped carrots
• 1 cup finely chopped celery
• 3 cloves garlic, minced
• 3 1/2 cups beef or veal stock
• Salt and freshly ground black pepper
• 1 1/2 teaspoons dried thyme
• 1 bay leaf
• 2 tablespoons tomato paste

1. Preheat oven to 350 degrees.
2. Heat the oil in a heavy three-quart casserole, add the beef and brown it on all sides.
3. Remove the meat from the casserole and add the onions, carrots and celery and cook over medium-low heat until tender and lightly browned.
4. Stir in the garlic, then add the stock.
5. Bring to a simmer, scraping the bottom of the pan.
6. Stir in salt and pepper to taste, the thyme and the bay leaf.
7. Return the meat to the casserole.
8. Cover the casserole and place in the oven.
9. Bake for about two hours, until the meat is tender.
10. To serve at once, remove the meat from the casserole and set aside.
11. Strain the cooking liquid and puree the vegetables in a food processor or a blender.
12. Return the cooking liquid to the casserole and stir in the pureed vegetables and the tomato paste.
13. Bring to a boil and cook for about five minutes until the sauce has thickened slightly.
14. Season to taste with salt and pepper.
15. Slice the meat and arrange on a platter.
16. Spoon some of the hot sauce over the slices and pass the rest alongside.
17. Alternatively, the meat can be refrigerated overnight in the cooking liquid and the next day steps 5 through 7 of this recipe can be followed.
18. Doing this will improve both the flavor and texture of the meat and will also allow the layer of chilled fat on the surface of the liquid to be removed and discarded.

extravirgin olive oil, boneless beef rump, onions, carrots, celery, garlic, beef, salt, thyme, bay leaf, tomato paste

Taken from cooking.nytimes.com/recipes/4753 (may not work)