Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit).

Remove the worst tendons from the meat and then brown the roast well on both sides in a bit of oil in a pot. Season with salt and pepper.

Put the chopped tomatoes in a bowl, blend them with a hand blender to a smooth purée, and then add them to the pot along with bay leaves, garlic, water, red wine, bouillon cube, salt, pepper, chili, and thyme.

Put the lid on the pot, place it in the oven, and let the roast braise for about 45 minutes. Check occasionally and ensure it doesn't dry out; add a bit more water if necessary.

Meanwhile, scrub the root vegetables, peel the onion and slice it. Drain the pearl onions.

Take the pot out of the oven and add the root vegetables and onions. Put the lid back on and return the pot to the oven, letting it braise for an additional 30-40 minutes until the root vegetables are tender.

Take the pot out, season your sauce to taste, and serve everything with potatoes and a good salad.