Pot roast beef in red wine

This is such a tasty no fuss dish, perfect for a lazy Sunday in winter. Full of flavour and veggie goodness! 

1kg beef joint 
4 tbsp olive oil 
2 large onions chopped 
2 large carrots chopped 
2 sticks of celery sliced
300 ml hot beef stock 
300ml red wine
2 tbsp tomato purée 
2 bay leaves 
2 sprigs rosemary 
3 sprigs thyme 

1)heat the oven to 160 c
2)heat 2 tbsp oil in a large flame proof casserole dish over a medium heat and add the onion, carrot and celery and fry for 10 mins stirring occasionally. Then transfer the veg to a plate and leave to one side
3)heat the remaining oil in the dish and when very hot seat the beef all over until browned then remove the beef to another plate. 
4)pour in the stock, stir well then add the wine and bring to the boil, reduce to a simmer then add the tomato purée and herbs. Season with salt and pepper 
5)add the meat and veg, bring to a simmer and cover and pop in the oven for 50 mins then turn the meat and stir the veg. Cook for another 30 mins then remove the herbs, carve the meat and serve with the gorgeous sauce.