4 large carrots, peeled and cut into 1/2 inch pieces
4 medium red potatoes, chopped
2 Tbsp room temperature butter
Heat oven to 325 F.
Sprinkle a very generous amount of salt and black pepper all over the roast and on every side. Sprinkle 2 Tbsp flour over roast until evenly coated.
Heat oil in a Dutch oven over medium-high heat until shimmering. Add roast and brown on all sides, including ends, until it is a deep golden brown, about 3 minutes per side. Transfer roast to a plate.
Reduce heat to medium, add onions, garlic and 1/2 tsp salt. Saute, stirring often, until softened, about 4 minutes.
Deglaze by adding wine to the pot, and and scrape up any stuck on bits, which have all the flavor!
Stir in beef broth, tomato paste, bay leaves, rosemary, thyme and Worcestershire sauce. Return meat to the pot, bring to a simmer, cover, place in oven and cook for 1.5 hours.
After 1.5 hours, remove from oven, and place the carrots and potatoes all around roast. Cook for an additional 1.5 hours in the oven, or until meat easily pulls apart.
At the end, remove meat to a cutting board and shred with two forks.
Mash butter and remaining 2 Tbsp of flour together in a bowl until forming thick paste. Stir mixture into pot and cook for 3 minutes until the gravy thickens. Taste sauce and season with salt if necessary.