Preheat oven to 300 degrees F.

Generously season the meat with about 1 ½ teaspoons Kosher salt and 1 teaspoon ground black pepper on all sides.

Heat about 2 tablespoons of olive oil in a large 7-8 quart Dutch oven pot over medium-high heat. Sear on each side until golden brown, about 5-6 minutes per side. Remove from the pot and set aside. Do not wipe the Dutch oven clean.

Reduce to medium heat. Add the onions and sauté until they start to brown, about 3 minutes. Stir in minced garlic and cook for another 1 minute until fragrant.

Add the red wine (or substitute with beef broth) and quickly deglaze the pot. Then, add 2 cups of the beef broth, Worcestershire sauce, tomato paste, fresh thyme, fresh rosemary, and bay leaves. Stir until combined and bring to a low boil.

Return the seared meat back to the pot along with its juices. The liquid should cover about half of the meat – if not, add more beef broth as needed. Cover securely with the lid and bake for 1.5 hours.

Remove from oven and add the baby carrots and potatoes. Adjust seasoning with salt and pepper. Return to oven (with lid on) and cook for 2 hours more or until the meat is fork tender and falls apart, and until the vegetables are tender.

If desired, garnish with parsley. Transfer to a large platter to serve it straight from the Dutch oven.