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Preheat oven to 350˚F.
Season a 4 lb boneless beef chuck roast on all sides with salt and pepper to taste.
In a large Dutch oven, place 2 tablespoons butter and 1 tablespoon vegetable oil over medium high heat.
Once hot and the butter is melted, add the seasoned beef and sear until golden brown on all sides.
Remove to a plate and set aside.
Toss together 1 large yellow onion, 2 cloves garlic, 6 carrots, 2 celery stalks, 4 potatoes, and 2 sprigs fresh rosemary in the pan.
Allow to cook, stirring occasionally, until browned.
Once browned, stir in 6 ounce tomato paste and continue to cook for another 2-3 minutes.
Deglaze the pan with 1 cup red wine, scraping up the brown bits from the bottom of the pan, and continue to cook for another 2-3 minutes.
Place the seared beef back in the pan and top with the 2 cups beef stock and add 2 bay leaves.
Cover and transfer to the preheated oven.
Cook until the beef is tender and shreds easily, about 4 hours.
Season with more salt and pepper if needed.
Remove the bay leaves before serving.
Serve hot with desired sides.