Preheat your oven to 160°C (320°F) to ensure a low and steady cooking temperature.

In a large Dutch oven, heat a couple of tablespoons of oil over medium-high heat. Add your beef roast and sear for about 4-5 minutes on each side.

Remove the browned beef and set aside. In the same pot, add onions, carrots, celery, and minced garlic. Sauté for 5-7 minutes until softened.

Pour in a cup of red wine, using a spoon to scrape up browned bits. Let simmer for 3-4 minutes to reduce.

Return the beef to the pot and cover halfway with beef broth. Add fresh herbs and bring to a simmer.

Cover the Dutch oven and braise in the oven for 2 to 3 hours, checking every 30 minutes.

Once tender, remove the roast from the oven and let it rest for at least 15 minutes before slicing.