• Season both sides of the roast with salt and pepper and set aside.
• In a sauté pan melt 1 tablespoon butter and 1 tablespoon olive oil.
• Add the onion slice, carrot pieces and bay leaves.
• Sauté until the onion is browned.
• Transfer the onions and carrots to a bowl and set aside.
• Add the potato pieces to the sauté pan adding another tablespoon of olive oil if needed.
• Sauté potatoes until lightly browned.
• Transfer the potatoes to the bowl with the onions and carrots.
• Brown the roast over high heat in the sauté pan, turning once to brown the opposite side.
• Slightly brown the garlic in the hot pan for less than a minute.
• Transfer the roast and garlic to a 5 quart dutch oven.
• Add 1 cup of beef broth and bring to a boil to deglaze the pan, scraping the bits off the bottom.
• Pour the liquid into the dutch oven over the meat.
• Add the vegetables to the dutch oven.
• Pour the remaining beef broth over the vegetables.
• Cover and roast in a 325 degrees oven for 4 hours.
• Remove the meat from the dutch oven to rest for 10 minutes.
• Carve and serve.

To make a gravy

• Strain the liquid from the dutch oven through a fine mesh strainer into a small sauce pan.
• Mix 2 teaspoons cornstarch to 3 teaspoons cool water.
• Bring the pan drippings to a boil then add the cornstarch mixture stirring until it comes to a boil and thickens. For a thicker gravy use 1 tablespoon cornstarch to 2 tablespoons water.