Preheat the oven

• Preheat the oven to 275°F.

Dry and season the beef

• Pat the beef dry with paper towels.
• Generously season it with salt and black pepper.

Sear the beef

• Heat the ghee in a large Dutch oven over medium-high heat.
• Add the beef and cook until browned all around, working in batches if needed.
• Remove the beef and set aside on a plate.

Sauté the vegetables

• Reduce the heat to medium, add more ghee, then the onions and carrots with a pinch of salt; cook until the onions soften.
• Stir in the mushrooms and potatoes with another pinch of salt and cook for 2–3 min.
• Add the garlic and cook for 20 seconds.

Deglaze and add the broth

• Stir in the red wine to deglaze the bottom of the pot.
• Add the beef bone broth.

Braise in the oven

• Return the meat to the pot, increase the heat to high and bring to a boil.
• Add the thyme and rosemary sprigs, cover with a lid and transfer to the oven.
• Braise until the roast is fall-apart tender.

Rest and serve

• Remove from the oven and let rest for 5 to 10 minutes.
• Top with fresh parsley and black pepper before serving.