Preheat oven to 275°F/135°C.
Season the meat generously with Kosher, salt, ground black pepper, and garlic powder
In a large pot or Dutch oven,over medium heat, add olive oil and unsalted butter. Brown the seasoned meat on all sides. Once the meat is brown, remove meat and set aside.
To the Dutch Oven, If needed, add more olive oil and butter, add onions, carrots, potatoes, turnip, parsnips, celery, and mushrooms. Saute for about 5 minutes to begin to brown veggies.
Stir in the garlic, rosemary, thyme, and bay leaf. (If using dried herbs, add them here as well.) Let flavors blend for about 1 minute.
Add in the red wine to deglaze the bottom of the pot. Use a wooden spoon to scrape up any brown bits. ( This adds flavor to the sauce).
Put the browned roast back into the Dutch oven and add in the beef broth, tomato paste, and Worcestershire sauce.
Place the lid on the pot and put the Dutch Oven in the center rack of the preheated oven. A 5-pound roast will take about 4 hours to cook through. The meat will be fork-tender and the beef will pull apart easily.
When the cooking is complete, remove the roast from the dutch oven, place on a cutting board, cover it with foil, and let rest for about 10 minutes before serving. Remove and discard the Bay leaf and any stems from the thyme and rosemary.
If a thicker gravy is preferred, in a small bowl whisk together cornstarch and water, stir into the pot. Heat over medium heat on the stovetop for about 5 -7 minutes to thicken red wine gravy. Taste for seasoning, if needed, adjust any seasonings.
Slice or pull the meat apart and serve with the veggies and red wine gravy.