Red Wine Braised Beef Roast

Heat pan or griddle with olive oil and heavy sear both sides of roast. Preheat smoker or oven to 350°F. In a heavy-duty roasting pan, add all veggies and top with roast, tomato paste, and all seasonings. Pour over wine and beef stock and mix so tomato paste is incorporated. Place on smoker until beef comes to 210°F and is fork tender, which should be around 4-6 hours at 350°F. (Optional: smoke at 250°F for 8-10 hours for the best results and full flavor). While meat is resting on the counter to cool, remove enough broth to make the desired amount of gravy and toss bay leaves. In a pan on the stove, bring broth to a boil and add cornstarch slurry until desired thickness to be used as gravy. Plate and serve warm.