Season the beef with salt, pepper, brown sugar and Worcestershire sauce.
In a large skillet, pot or Dutch oven at high heat, add the canola oil. Sear the beef roast on all sides, until browned. Remove from pot/pan and reserve.
Using the same pot, heat a little more canola oil. Add all the vegetables and the bay leaves. Cook for about 5 minutes.
Add the beef back to the pan and lower the heat to medium-low.
Add the beef stock, red wine and tomato purée.
Cover the pan with a lid and cook for approximately 2 hours at low heat (you can add more wine, stock or water if it’s getting too dry). It should be tender and fall apart with a fork.
Remove the bay leaves. Transfer the vegetables and sauce to a blender and blend until smooth.
Slice the beef roast and serve it with the puréed vegetable sauce.
Notes
The leftover braised beef and vegetable sauce should be stored in an airtight container in the fridge for up to 3 to 4 days.