Heat oven to 275°F.
Remove roast from the fridge 30 minutes before cooking. Generously season the roast with kosher salt, freshly ground black pepper and smoked paprika. Set aside.
Heat a Dutch oven over medium-high heat; add olive oil and butter.
Place the roast in the oven and don’t touch it for 3 minutes (or until it has a good sear). Flip the roast over and sear on the opposite side. Transfer the roast to a platter. Set aside.
If needed, heat more oil in the Dutch oven before adding the vegetables. Once the oil is hot, add prepared onions (cut side down) and carrots.
Cook until the vegetables have caramelized.
Turn the heat to medium-low and slowly pour the wine in the pan.
With a wooden spoon/spatula, scrape the bits of cooked bits off the bottom of the pan to deglaze it. This ensures that great flavor is added back into the roast while it cooks.
Place the roast back in the pot, and pour the beef broth over it.
Place the herbs on top of the beef, cover the pot with the lid and roast for 3-4 hours or until it is fork tender.
Transfer the pot of beef to a cooling rack and carefully remove the lid. (Remember hot steam has built up inside.)
Transfer the roast to a platter with rimmed sides.
Remove the rosemary and thyme stems.
To make the gravy, use a hand blender (immersion blender) to purée the cooked vegetables and remaining pot juices until the desired consistency is achieved. The gravy is delicious completely smooth or left with a little texture. If a hand blender isn’t available, a countertop blender can be used, but allow the pot juices and vegetables to cool 30 minutes before processing. Be extremely careful with the hot liquid and purée the gravy in small batches. The gravy can be reheated when ready to serve.
The roast can be pulled apart in large chunks.
Serve the roast with the gravy on the side, so each guest can add their own.
Roasted carrots and potatoes are the perfect sides.