Melt 2 tablespoons of butter in a dutch oven or a heavy oven-safe pot. Let it get nice and hot. Add diced carrots and cook until they begin to brown, about 10 minutes. When the carrots start to brown, add the onions and celery.
Cook the vegetables until the onions begin to caramelize. I know you will be tempted to stir and fidget with the vegetables, but trust me: let them sit a bit, stirring occasionally. It's the best way to get some good caramelization. Use a slotted spoon to remove the vegetables and set aside on a plate.
Pat the beef chuck dry and sprinkle generously with salt and pepper. Don't be shy; it's a big piece of meat.
If needed, melt 2 tablespoons of butter in dutch oven, letting it get nice and hot. The butter should shimmer. Sear the beef on each side for about 5 minutes -- don't fidget with it. It should be brown, not grey, and crispy on the edges. Remove beef and set aside.
Pour ½ a bottle of red wine into the pot while still hot. Using a firm spatula, scrape up all the brown bits at the bottom of the pot. Return vegetables to the pot. Lay browned beef on top of vegetables.
Add fresh herbs, garlic and bay leaves. Tuck herbs into the liquid and bring to a boil.
Cover and place in oven at 325 degrees for 3-4 hours or until tender. It should fall apart using a spoon, if it's still firm return to the oven and let it go another 30 minutes.
Serve hot, but it makes great left overs.
Recipe by The Noshery at http://thenoshery.com/red-wine-braised-beef/