Season the roast with salt and peppers on all sides of the roast.
Heat the butter and olive oil in a large dutch oven over medium high heat. Brown the meat on both sides (approximately 5 minutes per side) in the dutch oven. Remove the roast from the pan to a separate plate.
Reduce the heat to medium and stir in 1 cup of the beef broth. Bring the broth to a low simmer and scrape the brown bits off the bottom and the sides of the pans.
Stir in the onions and carrots. Sauté for 5-7 minutes until the onions are translucent. Then stir in the garlic and cook for 1 minute until aromatic.
Place the roast back into the pan on top of the vegetables. Add in the remaining beef broth, red wine, Worcestershire sauce, rosemary and bay leaves.
Cover with a lid and bake for 1 1/2 hours.
Then add the baby potatoes to the dutch oven. Cover and cook for 2-2 1/2 more hours until the meat and vegetables are fork tender.
Remove from the oven. Transfer the meat and vegetables to a platter of your choice and the meal is ready to serve and enjoy!
Notes
Refrigerate the leftovers in an airtight container for up to 5 days.