Tie up the Thyme & Rosemary sprigs together in a bunch using butcher twine. Set aside.

Season the roast on all sides with the salt & pepper.

In a heavy bottomed oven safe pot over medium heat, add the olive oil and sear both sides of the roast for about 3 minutes a side. When done remove roast from pot and set aside.

In the warm pot add the carrots, celery and onions to the leftover oil & juices from the roast over medium heat. Stir and sauté the vegetables to brown them, about 4-5 minutes a side. When just about done add the garlic and stir another 1 minute.

Then add tomato paste and stir to evenly coat all the vegetables, allowing the tomato paste to cook slightly, about 2 minutes. When done add the cooking wine into the pot and stir to scrape all the vegetables & brown bits off the bottom of the pot. Allow the wine to simmer for about 2 minutes.

Add the bone broth, potatoes, herb bundle and bay leaves. Bring mixture to a boil and then add the roast, making sure it’s fully submerged in the pot. Turn off the heat.

Cover the pot tightly with aluminum foil and place in preheated oven and cook for 4 hours.

When done remove the roast and vegetables from the pot with a slotted spoon and set aside. Put the pot with remaining cooked juices aside.

In small sauce pan over low-medium heat add butter and melt down. Once melted down add the flour and stir constantly for about 2-3 minutes to create a roux.

Then in the pot of juices over medium-high heat, add the butter-flour roux and bring to a boil. The gravy will thicken in about 2 minutes.

Portion out servings of beef, potatoes & vegetables on each plate and ladle the gravy over everything and serve.