Preheat the oven to 325°F.

• Heat the dutch oven over medium-high heat until it’s shimmering.
• Sear the meat on all sides in the hot pot, then remove and set aside.

Add aromatics: toss in the diced carrots, celery, and onion; stir briefly until they begin to soften.

• Return the roast to the pot, nestling it among the vegetables.
• Add liquid: pour in enough braising liquid (wine, stock, or a combination) to come halfway up the sides of the roast.

Cover and cook: secure the lid and transfer the pot to the lower third of the oven.

• Braise for about two hours, undisturbed, until the roast is fork-tender.
• Check doneness: insert an instant-read thermometer into the center—the ideal internal temperature is 195–205°F for that perfect fall-apart texture.

Adjust if needed: if the roast isn’t quite there, return it to the oven for another 15–30 minutes, then re-check.