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1
Make an herb rub for the meat by mixing together the rosemary, thyme, teaspoon of salt, teaspoon of pepper and 1 tablespoon of the olive oil in a small dish.
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2
Pat the beef dry and then rub it on all sides with the herb mixture.
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3
In a heavy pot or Dutch oven, heat 2 tablespoons of olive oil, add the beef and sear until browned on all sides, approximately 12 minutes.
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4
Remove the beef from the pot.
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5
Preheat oven to 350 F.
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6
Add the remaining oil to the pot along with the onions, garlic and carrots.
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7
Season with salt and pepper to taste.
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8
Cook, stirring frequently until vegetables are tender, about 10 minutes.
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9
Deglaze the pan by adding the wine and scraping up the brown bits from the bottom of the pan.
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10
Stir in the beef stock and return the meat to the pot.
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11
Cover the pot and cook in a 350 F oven for four hours, turning over the beef halfway through and adding additional stock if needed.
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12
When done, remove the roast from the juices and allow it to rest under a tent of aluminum foil.
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13
Puree the sauce with a stick blender, regular blender or food processor and then return the roast to the pot.
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14
The meat will be tender enough to pull apart with a fork.
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15
Adapted from a recipe by Giada De Laurentis from her show Giada at Home.
