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Preheat oven to 350F
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Heart a large Dutch oven over medium heat.
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Add butter, onion, carrot and celery cooking until celery and onion are translucent.
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Add tomatoes, red wine, bay leaves and rosemary stirring to coat.
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Add roast and bring to a simmer, once simmering add potatoes and cover with a lid that fits tightly.
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Place covered pot in the oven and reduce oven temperature to 300F cooking for 4 hours.
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Once cooked, place potatoes and roast on a platter, cover with tented foil.
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Transfer the remaining vegetables and juice to a blender, blending until smooth.
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Serve sliced beef and potatoes with a vegetable gravy.