Italian Roast Beef with Red Wine Sauce
Rinse meat, pat dry, trim and season with salt and pepper. Heat 2 tablespoons of oil in a pan and sear meat on all sides. Remove from pan and set aside. Peel and dice shallots and carrots, saute in the same pan. Add tomato paste and deglaze pan with red wine. Add broth, spices and herbs and simmer breifly. Return meat to the pan, season with salt and pepper and bake in preheated oven at 160°C (approximately 325°F) for about 45-60 minutes.
Remove meat from sauce, season sauce to taste and add some flour butter to thicken sauce, if desired (1:1 proportion).
Cut meat into slices, arrange on plates and drizzle with sauce. Serve.