Season the roast on all sides liberally with salt and pepper.
In a heavy bottomed oven-safe pot (like a dutch oven), heat butter and oil over high heat until butter is melted.
Sear the roast for a few minutes on each side. Your pan should be hot enough that this happens within about 3 minutes per side.
Turn off heat, remove roast from pot and set aside.
Layer the vegetables in the bottom of the pot and add the beef broth. Scrape up any browned bits on the bottom of the pan.
Place the roast on top of the vegetables and add in any accumulated juices.
Place in oven and cook for 2 hours.
After about 2 hours, pour the red wine over the roast and nestle the herbs into the cooking liquid.
Place in oven and roast for about 2 more hours, the exact cooking time will depend on the size of your roast. The roast should be very tender and separate easily with a fork when done.
After the roast is finished, remove it and the vegetables from the pot onto a serving platter and cover with foil.
To Make a Gravy (optional)
Using a spoon, skim off any excess fat from the cooking liquid in the pot leftover from the roast.
Remove 1/4 cup of the cooking liquid into a bowl and stir in the cornstarch. Add the cornstarch mixture back into the rest of the roast cooking liquid in the pot.
Simmer for 5-7 minutes until slightly thickened to create a gravy and serve with the roast and vegetables.
Notes
Almost any type of roast will work, I find that these two types listed get the most tender. I used a 3 1/4 pound roast for this recipe, but it would be fine to use anywhere from a 3-pound to a 4-pound roast.If you have small carrots or beets, use 3/4 cups for each. I do not peel any of the vegetables but you can if it is your preference.