Remove the roast from the refrigerator 60 minutes before cooking to come to room temperature.

Preheat the oven to 325°F (165°C).

Pat the roast dry and season all over with kosher salt and black pepper.

Heat vegetable oil in a cast iron skillet over medium-high heat until shimmering, then sear the roast for 3–4 minutes per side until a deep brown crust forms.

Transfer the seared roast to a plate, leaving about 1 tablespoon of fat in the skillet.

Add onions to the skillet and sauté for 5 minutes, scraping up browned bits.

Stir in smashed garlic, bay leaves, thyme, and rosemary; cook 1 minute until fragrant.

Pour in red wine, scraping the pan to deglaze, and simmer 2 minutes to reduce slightly.

Transfer the onion mixture to a Dutch oven. Nestle the roast on top and add beef broth until the liquid comes halfway up the sides of the meat.

Cover and braise in the preheated oven for 2 hours, or until the internal temperature reaches about 180°F.

Add carrots and potatoes around the roast, re-cover, and continue braising 45–60 minutes, until the vegetables are tender and the roast registers 190°F and is fork-tender.

Remove the Dutch oven from the oven, let the roast rest in the liquid for 15 minutes, then slice against the grain and serve with vegetables and spoonfuls of braising liquid.