Heat olive oil in a large Dutch oven over medium-high heat until shimmering. Season roast with salt and pepper, then sear for 4-5 minutes on each side until browned.

In the same pot, add chopped onions, carrots, and celery. Cook over medium heat for 5-7 minutes until softened.

Stir in minced garlic and cook for an additional minute until fragrant.

Pour in red wine, scraping the bottom of the pot to deglaze. Allow to simmer for 2-3 minutes.

Return roast to the pot, add beef broth, thyme, rosemary, and bay leaf. Bring to a boil then reduce heat to low.

Cover and simmer gently for about 3 hours until tender.

Optionally transfer to a slow cooker or pressure cooker and cook according to appliance instructions.

Remove the roast, let it rest for a few minutes, then slice or shred before serving.