Preheat oven to 275 degrees Fahrenheit.

In large, heavy skillet, melt butter and heat on medium high until foamy.

Add roast to pan and brown on all sides.

When roast has been browned, after about 8 minutes, remove from pan and add to large dutch oven or roaster pan that has a lid.

Add vegetables to pan and cook 4-5 minutes until lightly browned and softened. When fragrant and slightly soft, add to dutch oven.

Season well with salt, pepper, and herbs.

Add wine and stock.

Place rosemary sprigs in pan and add lid.

Roast 4 hours, until roast is tender with light pressure from a fork.

Remove roast and tent with foil on cutting board.

Let roast rest at least 15 minutes before slicing.

As roast rests, braising liquid can be boiled down and blended to thicken and serve as gravy.

Slice roast and serve.

Leftover roast can be stored in refrigerator for up to four days in airtight container. Frozen roast can be stored four months. Always reheat to piping hot when serving leftovers to prevent food-borne illness.