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1 (3 to 4-pound) boneless bottom round roast

Kosher salt and freshly ground black pepper

1/4 cup vegetable oil

2 yellow onions, peeled and quartered

3 cloves garlic, smashed

1 tablespoon tomato paste

1 cup red wine

2 cups beef stock

2 fresh thyme sprigs

2 bay leaves

3 carrots, peeled and sliced into 1/2-inch pieces

Freshly chopped parsley leaves, for garnish