Step 1

Preheat oven to 300°F.

Step 2

Season roast with salt and pepper.

Step 3

In a large dutch oven, heat 1 tablespoon olive oil over medium-high heat. Sear the roast on each side until browned, about 4 minutes per side.

Step 4

Arrange onions around the roast. Combine wine, broth, rosemary, garlic, and thyme. Pour over the roast and bring to a boil over medium-high heat. Add bay leaf.

Step 5

Bring just to a simmer on the stovetop. Once the broth is simmering, cover and place in the oven and bake 2 hours.

Step 6

Add potatoes and carrots and bake an additional 2 hours (for a 4lb roast) or until the roast and potatoes are fork-tender.

Step 7

Discard bay leaf. Gently pull beef into large pieces with a fork or slice into thick pieces. Serve with juices (or make gravy below if desired).