Sprinkle beef with salt and pepper, while that sits, heat a dutch oven on medium heat with olive oil drizzled on the bottom, about 1 tbsp of olive oil

When the dutch oven is hot, place the beef roast into the pot and brown each side

Preheat oven to 300 degrees

Remove the beef roast from the dutch oven and set aside. Lower the heat to low medium and add butter. When the butter is melted, place onions into the pot. Cook onions until soft and beginning to brown. Add the carrots and celery, continue to cook for about 5 mins longer stirring occasionally. Add garlic and cook until fragrant, about 30 seconds

Stir in broth, wine, tomato paste, bay leaves, and thyme sprig; bring everything to a simmer

Add in the roast, nestling it on top of the veggies. Place a large piece of foil over the pot and cover tightly with the lid; transfer to the oven.

Cook the roast for about 3/12 to 4 hours or until fully tender and a sharp knife easily slips in and out of the meat. Turn the roast halfway through cooking time

Let the beef rest for about 20 minutes, transfer to a carving board and slice

Remove thyme and bay leaf, place beef back into the pot or transfer to a serving platter and spoon gravy over the top