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Truss the roast (optional but will ensure the meat cooks evenly) with kitchen twine to help it hold its shape and cook evenly.
Mix the seasonings and generously coat the roast all over.
Heat olive oil in a Dutch oven over medium-high heat.
Sear the roast for a few minutes on each side until deeply browned, then remove.
Add the onions and allllll that garlic 🧄 and sauté for a few minutes.
Stir in the tomato paste and cook 1–2 minutes.
Pour in the red wine and scrape up all those browned bits from the bottom.
Add about 4 cups beef broth, followed by the bay leaves, rosemary & thyme.
Nestle the roast back into the pot… the liquid should come about ¾ of the way up the meat.
Add a generous few dashes of Worcestershire over the top.
Cover and braise at 325°F for 3½–4 hours, until fall-apart tender.
Remove the lid and cook uncovered for another 30 minutes to reduce and concentrate all that goodness.
Serve over pumpkin parmesan polenta with warm sourdough for dipping 🤎🍂