Chop up onions and garlic, place in bowls for later.

Preheat oven to 300 degrees.

Generously season the meat with about 1 1/2 teaspoons Kosher salt and 1 1/2 teaspoon ground black pepper on all sides.

Heat about 2 tablespoons of olive oil (enough to cover the bottom), in a large 7-8 quart Dutch oven pot over medium-high heat. Sear on each side until golden brown, about 3 minutes per side. Remove from the pot and set aside. Do not wipe the Dutch oven clean. Let the meat sear undisturbed on both sides, and only flip once a nice golden brown crust has developed. There’s no need to sear the edges, but you can.

Reduce to medium heat. Add the onions and saute until they start to brown, about 3 minutes, scraping the bottom and sides of the pot with a wooden spoon to deglaze with the moisture from the onions. If the brown bits are burning too fast, add a few splashes of stock and deglaze. Stir chopped garlic cook for another 1 minute until fragrant.

Add stock and quickly deglaze the brown bits from the bottom and sides of the pot for a few seconds. Then, add Worcestershire sauce, tomato paste, fresh thyme sprigs, fresh rosemary rosemary sprigs, and bay leaves. Stir until evenly combined and bring to a low boil.

Return the seared meat back to the pot. The liquid should cover about half of the meat – if not, add more stock as needed. Cover securely with the lid and bake for 2 hours at 300 degrees F. (Moose option - lay bacon on top of roast to infuse rendered fat)

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

Move meat to cutting board, cover and it sit for 15 mins before slicing.

Enjoy.