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1
Preheat oven to 325 degrees.
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2
Heat a dutch oven or wide thick pot over medium heat and add 2 tbsp olive oil.
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3
Sprinkle salt and pepper liberally over roast and dredge with flour.
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4
Sear roast for 4-5 minutes on each side until nicely brown, remove and set on platter.
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5
Add large chopped carrots, onions, leeks, celery, garlic, 1 tbsp salt, and 1/2 tsp pepper.
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6
Cook over medium heat for 10-15 minutes, stirring occasionally until tender but not brown.
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7
Add wine, tomatoes, and tomato paste and bring to a boil for 5 minutes.
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8
Next add broth with herbs and Worcestershire to pot.
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9
Add roast and bring to a boil and cover pot.
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10
Place in oven for 3 hours or until fork tender.
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11
Meanwhile, bring a small pot of water to boil with salt and blanch baby carrots until tender. Ice down and chill.
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12
Mix fingerling potatoes with 2 tbsp olive oil, salt, and cracked pepper to taste and roast at 350 degrees for 15 minutes. Remove and cool.
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13
Remove roast and skim off as much fat as possible from sauce.
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14
Take half of the sauce and put in a blender or food processor with the stock veggies and puree until smooth.
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15
Pour the puree back into the rest of the sauce over medium heat. Return to simmer for 15-20 minutes.
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16
Mix 4 tbsp cornstarch with 1/2 cup water, add to sauce, bring to a boil and reduce to a simmer until sauce thickens. Add water if too thick.
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17
To plate:
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18
Divide roast into 8 to 10 equal portions and reheat baby carrots and fingerling potatoes in sauce.
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19
Put carrots and fingerling potatoes in the center of the plate and put roast on top.
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20
Pour sauce on top of the roast and garnish. Serve hot and enjoy.
