Momma Neely's Pot Roast

INGREDIENTS

• Kosher salt and freshly ground black pepper
• 3 carrots, peeled and sliced into 1/2-inch pieces
• 1/4 cup vegetable oil
• 1 tablespoon tomato paste
• 2 yellow onions, peeled and quartered
• 1 cup red wine
• 2 bay leaves
• Freshly chopped parsley leaves, for garnish
• 2 cups beef stock
• 1 (3 to 4-pound) boneless bottom round roast
• 3 cloves garlic, smashed
• 2 fresh thyme sprigs