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1
Take the widest covered pot you have and place it on the stove on high heat.
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2
Brush the roast with olive oil and sprinkle both sides with salt and pepper.
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3
Add oil to the pot, wait until it starts to smoke and sear the roast on each side until browned.
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4
Remove the roast, add the wine and deglaze the pot, scraping the browned bits off the bottom, as the wine comes to a boil.
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5
Add the stock and tomato paste, return it to a boil, and then reduce it to a simmer.
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6
Add salt, pepper, bay leaves, thyme and rosemary.
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7
Add the meat back into the pot and cover.
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8
Place the pot in a 350F (180C) oven or maintain it at a very gentle simmer on the stovetop for two hours.
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9
Meanwhile, peel and cut the potatoes into quarters and place them in a bowl of water to prevent them from browning.
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10
Cut the carrots into large chunks.
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11
Peel the pearl onions and leave them whole or peel and quarter the Spanish onions.
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12
At the 90 minute point add all of the vegetables and garlic.
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13
Cook for another half hour or until the vegetables are tender.
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14
If it takes a little longer than two total hours that's fine.
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15
A little extra cooking time will not harm the meat.
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16
Add the chopped parsley just before service.
