Preheat your oven to 350 F.
Season the beef with sea salt and freshly ground black pepper.
4 to 5 lbs. bottom round beef roast, Sea salt and freshly ground black pepper
Melt some cooking fat in a Dutch oven placed over medium-high heat.
Cooking fat
Brown the roast on all sides, for 1 to 2 minutes per side.
Add the onion, garlic, and tomato paste, and cook for 2 to 3 minutes.
2 onions, 3 cloves garlic, 1 tbsp. tomato paste
Pour in the wine if using. Scrape the bottom of the pan, and let simmer until reduced by half.
½ cup red wine
Add all the vegetables, the beef stock, the thyme, and the bay leaves. Bring to a simmer, cover, and place in the oven.
3 carrots, 4 sweet or russet potatoes, 2 cups beef stock, 2 bay leaves, Fresh thyme sprigs, 1 celeriac
Roast in the oven for 2 hours or until the meat reaches 145 F.