Preheat oven to 300°F.
Season roast with salt and pepper.
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 adding more oil if needed.
Arrange onions around the roast. Combine wine, broth, rosemary, garlic, and thyme. Pour over the roast. Add bay leaf.
Bring just to a simmer on the stovetop over medium-high heat. Once the broth is simmering, cover and place in the oven and bake 2 hours.
Add potatoes, carrots, and celery, and bake an additional 2 hours (for a 4lb roast) or until the roast and potatoes are fork-tender.
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).
To Make Gravy:
Combine 2 tablespoons cornstarch with 2 tablespoons cold water until smooth.
Remove beef and vegetables from the pot and set them on a plate to rest. Add extra broth if needed.
Bring broth to a boil and whisk in cornstarch mixture a little bit at a time until thickened.
Season with salt & pepper to taste.
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Why you should put 2 bay leaves under your pillow before going to bed
Used to have this thanks to nan every year but never remembered to pen it down. Buzzing that I’ve found something that comes quite close!
