Sear the vegetables until nice roasted aromas settle on the bottom of the pot. Then put the tomato paste completely into the saucepan and fry it again. Be careful not to burn the tomato paste. So don't forget to stir. Now the vegetables should have got a nice color from the searing and the tomato paste. Then peel 2-3 floury potatoes and rub them into the pot so that the sauce gets a natural texture from the potato starch. Then put the meat back in the saucepan and deglaze everything with ¼ of the red wine.
Let the red wine simmer until it has almost boiled off, stirring and loosening the roasted aromas from the bottom of the pot with a wooden spoon. Repeat this until the red wine has been completely consumed. At the end, cover everything with the chicken stock (preferably made the day before) and let it simmer covered for about 2 hours. Meanwhile, prepare the bay potatoes.
To do this, peel and wash the potatoes. Wash the bay leaves and cut each into 3 pieces of about the same size. Slice the potatoes lightly three times with a small knife and stick a piece of bay leaf in each cut. Place the potatoes side by side in an ovenproof dish that fits as closely as possible and pour the chicken stock over them. Spread the olive oil and salt over it. Put the pan in the oven for 30-40 minutes while pouring the stock over the potatoes several times.
Caramelize the sugar in a pan. Be careful not to burn it. When the sugar has liquefied, deglaze everything with the carrot juice, stir and bring to the boil briefly. Add the peeled colored carrots to the stock and simmer over medium heat for 10-12 minutes until firm to the bite. At the end of the cooking time, put the pan with the carrots aside. After about 1.45 - 2 hours of cooking, carefully lift the roast out of the stock and set aside.
Drain the stock through a sieve and collect the sauce in a saucepan. It's best to put this sauce in a pan and reduce over medium to high heat. Repeat this process until a creamy jus forms. As a result of the reduction, the complete aroma unfolds and the sauce becomes an experience. Cut the braised meat into slices (if at all possible, because it could disintegrate before it becomes tender) and briefly warm up in the sauce.
At the same time, lift the carrots out of the pan and set aside. Then bring the carrot stock to the boil and reduce. Add the butter and your sliced tarragon. When this carrot stock has also reached a thick consistency, add the carrots again and let them warm up.
Finally, arrange the roast with the carrots and the bay potatoes on the plate and sprinkle the meat with the gravy and garnish the carrots with the carrot jus. Serve the rest of the sauce in a sauce boat at the table.