Heat the olive oil in a roasting tray (with lid). Season the roast beef with pepper and salt, then quickly soar the meat on each side until brown. Peel the garlic clove, cut into pieces, then add to the beef. Blush with the stock and 250 ml of wine. Add the tomato paste and stir. Bring to boil, and leave to simmer for 5 minutes.
Add the laurel leaves to the liquid, cover the roasting tray with its lid, and place it in the lower third of the oven. Leave to simmer for 90 minutes, then uncover the roasting tray and leave to simmer for another 90 minutes. During the baking time, keep adding the wine in small portions.
Meanwhile, peel the onions, clean the mushrooms, carrots, bell peppers, and potatoes and cut each of the vegetables in quarters (or bite-sized chunks). Don't cut the chunks too small, otherwise they will 'disappear' during baking.
After the first 90 minutes, when uncovering the roasting tray, add the bell peppers, onions, mushrooms, carrots, and potatoes to the tray, and leave them to simmer for the remaining 90 minutes together with the meat.
During the last 15 minutes, add the sprigs of rosemary and thyme. When ready, remove the roast beef from the tray and cover it in aluminum foil, then leave to rest for 15 minutes.
Meanwhile, reduce the baking fluid to a sauce. Season to taste with pepper and salt.
