Preheat oven to 350 degrees F.

Season the beef generously with kosher salt and pepper on all sides.

Using a paring knife, slice 1-inch slits all over the top and bottom.

Fill each slit with garlic and rosemary.

Sprinkle the flour all over the beef.

Warm up some vegetable oil in a large Dutch oven over medium-high heat.

Cook the beef for 4-5 minutes on each side.

Remove the beef from the dutch oven and set aside.

Add the onions, carrots, tomato paste, and cook for 3-4 minutes.

Stir in the garlic, thyme, rosemary, red crushed pepper. Cook for an additional 10 seconds.

Add the wine and reduce by half.

Season with salt and pepper.

Add the crushed tomatoes and beef stock.

Place the beef back into the dutch oven.

Cover and place it in the oven for 3 hours.

Make sure to flip the roast after cooking for 1 1/2 hours.

Uncover for the final 30 minutes of cooking.

Discard the rosemary and thyme sprigs.

Slice into medallions and enjoy!