Preheat oven to 300. Season roast with salt, pepper & garlic $ herb seasoning (I did it in the pot). Add olive oil to your Dutch oven and turn heat to just slightly under medium high. Sear roast on each side until browned (about 4 minutes), add more oil if needed.

Arrange onions around the roast. Combine broth, wine, garlic, rosemary, and thyme. Pour over the roast. Add bay leaf.
Bring just to a simmer on the stovetop over medium-high heat. Once the broth is simmering, cover and place in the oven and bake 2 hours. In meantime cut & peel carrots (like so) & cut celery if using.

Add potatoes, carrots, and celery, and bake an additional 2 hours (for a 4lb roast) or until the roast and potatoes are fork-tender.
Discard bay leaf. Gently pull beef into large pieces with a fork or slice into thick pieces. Serve with juices or make a gravy!