Warm the oil in a heavy dutch oven over medium heat. When it's hot, add the vegetables and sauté for about 5 minutes, until they begin to soften and get a little brown. Add the garlic and continue to cook for just another minute. Remove the vegetables with a slotted spoon from the pan and let them rest on a plate.

Season the meat on all sides with salt and pepper. Add a little more oil to the pan and brown the meat on all sides. Have patience, this will take as much as 15 minutes. You really want a nice brown crust on all sides.

Preheat the oven to 275 degrees.

When the meat is browned, remove it to rest on a platter. Add the red wine to the pot and bring it to a boil. While it's bubbling, scrape up all the good brown bits in the bottom of the pot. Then return the vegetables to the pot and lay the meat on top. Now pour in enough beef broth to reach about half way around the roast. Tuck the herbs around the meat.

Put the lid on the pot and put the whole thing in the oven. You might check about halfway through the roasting time to make sure you're maintaining enough liquid in the pot. This wasn't a problem for me, but my pot was very heavy.

The meat should be lovely and tender in about four hours. Remove it from the oven, lift the meat out of the pan and put it on a warmed platter. Cover it well with foil to keep it warm.

At this point you can let the sauce sit for a few minutes and skim off any fat that accumulates. If you like you can put the pot on the stove and bring the sauce to a boil to reduce it. Do this only if you want it thicker. You might think the sauce is just fine as it is.

After about 15 minutes of letting the meat rest cut it into chunks - likely it will be too tender to really slice. You can either pour the sauce over the meat on the platter, or put it in a small pitcher and let people drizzle it over top.