Preheat oven to 300 degrees F.

Generously season the meat with about 1 ½ teaspoons Kosher salt and 1 teaspoon ground black pepper on all sides.

Heat about 2 tablespoons of olive oil in a large 7-8 quart Dutch oven pot over medium-high heat. Sear on each side until golden brown, about 5-6 minutes per side. Remove from the pot and set aside. Do not wipe the Dutch oven clean.

Reduce to medium heat. Add the onions and saute until they start to brown, about 3 minutes, scraping the bottom and sides of the pot to deglaze with the moisture from the onions.

Add the red wine (or substitute with beef broth) and quickly deglaze the brown bits from the bottom and sides of the pot for a few seconds. Then, add 2 cups of the beef broth, Worcestershire sauce, tomato paste, fresh thyme sprigs, fresh rosemary sprigs, and bay leaves. Stir until evenly combined and bring to a low boil.

Return the seared meat back to the pot, along with its juices. The liquid should cover about half of the meat - if not, add more beef broth as needed. Cover securely with the lid and bake for 1.5 hours at 300 degrees F.

Remove from oven and add the baby carrots and potatoes. Adjust seasoning with salt and pepper. Return to oven (with the lid on) and cook for 2 hours more or until the meat is fork tender and falls apart, and until the vegetables are tender. Cook for another 15-30 minutes for extra tenderness if desired.

If desired, garnish with parsley. Transfer to a large platter to serve it straight from the Dutch oven.