Preheat oven to 160°C (140°C fan-forced). Brush beef with half the oil. Season. Heat a large ovenproof casserole dish over high heat. Cook beef for 6-8 minutes or until browned all over. Set beef aside on a plate.
Add remaining oil to same casserole dish and reheat over medium-high heat. Cook onions, carrots and celery for 4-5 minutes or until softened. Add wine and cook for 2 minutes. Add stock, bay leaves and thyme and bring to the boil.
Return beef and any juices to the dish, cover and cook in oven for 2 hours or until cooked to your liking, turning beef halfway through cooking. Add potatoes and zucchini to dish for remaining 30 minutes of cooking. Set beef aside on a plate loosely covered with foil to rest for 15-20 minutes.
Pour sauce into a medium saucepan and simmer over medium-low heat for 10 minutes or until reduced by half. Remove bay leaves and thyme stalks.
Slice beef and serve with vegetables, sauce, steamed greens and mint sprigs.
Tips
Beef topside or rump roast would also work well in this recipe.
Resting your roast will ensure it is tender and will lock the juices in.
Leftover beef will be delicious in a crusty bread roll, wrap or sandwich with salad or coleslaw.
