Preheat oven to 300°

Season roast with half the thyme and rosemary, salt, and pepper.

Heat oil in a large oven-safe pot or dutch oven. Sear roast on all sides and remove to a plate.

Add onions, carrots, and the remaining rosemary and thyme. Cook until onions begin to caramelize. Add garlic. Cook 30 seconds.

Add tomato paste. Cook 1 minute.

Add worcestershire sauce. Scrape up any brown bits remaining on the bottom of the pot. Cook until nearly dry.

Return roast to pot. Add broth and bay leaves. Bring to a simmer. Cover.

Transfer to oven. Cook for 3-4 hours or until roast is tender.

Garnish with parsley.

Variations; Cola, roasted garlic, bouqet garni, canola oil, bacon fat, crushed pepper flakes, red potatoes, fingerlings, sweet potatoes, turnips, rutabaga, parsnip, butternut squash, acorn squash, scallions, chives, leeks, red wine, beer, root beer, oregano, zucchini, green beans, bell peppers, jalapeños, paprika, shallots, pearl onion, asparagus, fennel, dried onion soup mix, chile puree, mushrooms