2cupslow-sodium or homemade beef brothor as needed
4fresh thyme sprigs
2fresh Italian parsley sprigs
2tablespoonscornstarch mixed with 2 tablespoons wateralso called a slurry
Heat oven to 300° F
Combine the salt, paprika, Italian seasonings, pepper, and cayenne in a small bowl. Mix well. Evenly rub the spice mixture on all sides of the roast. Set-aside.
Heat the oil in a Dutch oven or heavy bottom pot with a tight-fitting lid, over medium heat. When hot, add the meat and brown it on all sides; remove to a plate.
Lower the heat and add the onion, carrot, and garlic to the pot, season with a pinch of salt; cook until just softened, about 5 minutes. Add the tomato paste and stir to coat the vegetables; add the wine and simmer until the wine is reduced by half. Add ½ of the beef stock and stir, scraping up any browned bits; return the meat to the pot along with the thyme and parsley and any accumulated juices, then add enough stock to just come up to the top of the meat (not covering, just to the top); bring to a simmer; cover and place in the oven. Cook until the roast is fork-tender, about 2 ½ to 3 hours.
Remove meat to a heated platter and cover loosely with foil; bring the sauce to a simmer on the stovetop and reduce by about ½; about 5 - 10 minutes. Slowly add the cornstarch mixture until the gravy is to the consistency you like. Slice the meat against the grain, serve with gravy.