Slow Roasted Pocket Beef - cooking recipe

Ingredients

2 tablespoons olive oil
2 tablespoons chopped fresh thyme
2 garlic cloves, chopped
1 tablespoon tomato paste
1 kg beef pocket roast
8 slices prosciutto
1/2 cup red wine
1/2 cup beef stock

Preparation

Preheat oven to 130 degrees.
Mix oil, thyme, tomato paste and garlic and smother the beef.
Use the prosciutto to wrap the roast and tie with to secure.
Brown the roast on the stovetop in a baking pan. Add the wine and stock.
Cover with foil and bake for 4 hours making sure the liquid doesn't evaporate.