Prep the Beef:
Season the beef generously with salt and pepper.
Sear the Roast:
Heat olive oil in a large Dutch oven over medium-high heat.
Brown the beef on all sides for 4–5 minutes per side. Remove and set aside.
Sauté Vegetables:
Add onion, carrot, and celery to the pot. Sauté for 5–7 minutes until softened. Add garlic and cook 1 more minute.
Deglaze the Pot:
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Simmer for 2–3 minutes to reduce slightly.
Add Liquids & Herbs:
