Preheat your oven to 325°F (160°C).

Season the beef roast generously with salt and pepper on all sides.

In a large Dutch oven, heat the olive oil over medium-high heat. Once hot, add the beef roast and sear it on all sides until it is browned, approximately 4-5 minutes per side. Remove the roast from the pot and set it aside.

In the same pot, add the sliced shallots and cook them for about 5 minutes until they are softened and beginning to brown. Stir in the minced garlic and cook for an additional minute until fragrant.

Pour in the red wine, scraping the bottom of the pot to deglaze and release any browned bits. Allow the wine to simmer for 2-3 minutes.

Add the beef broth, thyme sprigs, and bay leaves to the pot. Stir to combine.

Return the seared beef roast to the pot, ensuring it is submerged in the liquid. Bring the mixture to a gentle simmer.

Cover the pot with a lid and transfer it to the preheated oven. Braise the beef for about 3-4 hours, or until the meat is fork-tender.

Once done, remove the pot from the oven. Carefully take out the roast and let it rest for 15-20 minutes before slicing.

While the roast is resting, place the pot with the cooking liquid on the stovetop over medium heat. Let it simmer and reduce for about 10 minutes, stirring occasionally, until it thickens into a velvety gravy. Strain the gravy if desired to remove solids.

Slice the beef roast and serve it with the pan gravy drizzled on top.