Rachael's Pot Roast, Tuscan-Style

Preheat oven to 325˚F with rack at center or 1 rung below if necessary for your pot.  

Bring roast to room temperature.

Heat a large Dutch oven or a heavy braiser pan over medium-high heat with oil. Pat meat dry and season generously with salt and pepper. Add the oil, 3 turns of the pan, and brown meat on both sides and edges, then remove to platter or pan. Add butter to the pot and melt it, and when it foams, add vegetables, garlic bulbs, rosemary and bay, and season with salt and pepper. Add in stems bundle and juniper, if using, then reduce heat a bit, partially cover and cook 12 to 15 minutes to soften, stirring occasionally. Add sundried tomato paste and stir. Add wine and bring to a bubble, scraping up any fond on the bottom of the pot. Add beef back, add enough stock to just come up to meat edge, 3 to 4 cups, and replace the pot cover, tightly covering it. Place in oven and roast 2½ to 3 hours to tender.  

Remove the pot roast to carving board to rest 15 minutes, then slice against the grain. Remove bay, herb bundle, garlic skins and rosemary sprigs. Serve sliced meat and vegetables in shallow bowls -- and with charred bread or roasted potatoes for mopping, if you'd like.