Preheat the oven to 300F.

Generously season the meat with salt and pepper on all sides.

Heat about 2 tablespoons of olive oil in the Dutch oven over medium to high heat. Sear on each

side until golden brown. About 5-6 minutes per side.

Remove the beef from the pot, and set it aside. Do NOT wipe the Dutch oven clean, you want all the drippings!

Reduce the heat to medium, and add in the onions. Sauté until they start to turn brown, about

3-5 minutes. Add in a few splashes of the beef broth to deglaze.

Stir in the minced garlic cloves and cook for another minute or until fragrant

Add 2 cups of the beef broth, Worcestershire, fresh rosemary, thyme, and bay leaves. Stir until

combined and bring to a low boil.

Return the seared meat to the Dutch oven, and place the lid on. Bake for 1.5 hours at 300F.

Remove it from the oven, and add the potatoes and carrots. You can add additional salt and

pepper at this time as well.

Return to the oven for about 1.5 - 2 hours or until the meat is fork-tender and the veggies are tender.