Step 1

Preheat the oven to 300 degrees Fahrenheit.

Step 2

Season the roast with salt and peppers on all sides of the roast.

Step 3

Heat the butter and olive oil in a large dutch oven over  medium high heat.  Brown the meat on both sides (approximately 5 minutes per side) in the dutch oven.  Remove the roast from the pan to a separate plate.

Step 4

Reduce the heat to medium and stir in 1 cup of the beef broth.  Bring the broth to a low simmer and scrape the brown bits off the bottom and the sides of the pans.

Step 5

Stir in the onions and carrots.  Sauté for 5-7 minutes until the onions are translucent.  Then stir in the garlic and cook for 1 minute until aromatic.

Step 6

Place the roast back into the pan on top of the vegetables.  Add in the remaining beef broth, red wine, Worcestershire sauce, rosemary and bay leaves.

Step 7

Cover with a lid and bake for 1 1/2 hours.

Step 8

Then add the baby potatoes to the dutch oven.  Cover and cook for 2-2 1/2 more hours until the meat and vegetables are fork tender.

Step 9

Remove from the oven.  Transfer the meat and vegetables to a platter of your choice and the meal is ready to serve and enjoy!