For the pot roast: Preheat the oven to 350 degrees F.
Cut the beef into large 6-inch sections. Season with salt and pepper. Heat the oil in an extra large skillet on high heat. Do not let the oil smoke. Add the seasoned portions of beef. Brown all sides until a nice crust forms on all pieces, about 10 minutes. Remove from the skillet and let rest for 10 minutes.
Peel the shallots and carrots. Cut the carrots and celery into quartered sections. Cut the shallots into wedges. Pour the wine in a large saucepan. Add half the thyme, rosemary and bay leaves with the wine. Reduce the wine by half at a low simmer, about 30 minutes.
Heat a deep cast-iron pot or Dutch oven on medium-high. Add enough oil to cover the bottom. Add the shallots to the bottom of the pan and saute, stirring constantly, until translucent, for about 5 minutes. Add the carrots, celery, garlic, and remaining thyme, rosemary and bay leaves. Add a dash of salt and pepper and cook, stirring occasionally, until the vegetables are slightly soft, 10 to 15 minutes. Place the beef on top of the vegetables. Pour in the reduced wine and herb mixture and add the beef broth and veal demi-glace. Throw in a dash of salt and pepper. Stir the ingredients and cover. Simmer on low heat for 15 minutes. Place the pot in the oven and cook for 2 hours. Let rest for 10 minutes.
For the roux: Melt the butter on low heat. Do not let it burn. Slowly add the flour and incorporate it by constantly stirring with a rubber spatula until a paste forms.
For the pot roast gravy: Transfer the liquid from the pot roast to a saucepan over medium heat. Add the heavy cream, veal demi-glace, brandy and salt and pepper to taste. Mix in the tomato paste. Reduce heat to low, add the roux, and cook to thicken, about 10 minutes.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Joan Samson of Starling Diner, Long Beach, CA