Preheat oven to 275˚F.
Using paper towels, pat dry the beef and generously season it with salt and pepper.
Heat the olive oil in a large dutch oven, or a large braiser, set over medium-high heat.
Add beef to the heated oil and cook for 2 minutes per side, or until browned all around.
Remove beef from the pot and set aside.
Reduce heat to medium and add onions and carrots to the pot; add more oil, if needed.
Cook the onions and carrots for 4 minutes, stirring occasionally.
Stir in the mushrooms and cook for 2 more minutes.
Add garlic and cook for 20 seconds.
Add wine and beef broth; stir to scrape up all the browned bits from the bottom of the pot.
Return beef to the pot; increase heat to high and bring to a boil.
Add the fresh sprigs of thyme and rosemary.
Cover the pot with a lid.
Roast in the oven for about 3 ½ to 4 hours, or until roast is fall-apart tender.
Remove from oven.