Heat the oven to 300°F. Trim silver skin and pat dry with paper towels. Tie up the roast with kitchen twine to secure, then season liberally with kosher salt and pepper on all sides, rubbing into the meat.

Heat a 6-8 quart dutch oven over medium high heat. Add olive oil and place the roast (and bones if using) in the dutch oven. Sear undisturbed for about 4-5 minutes per side. Use tongs to sear all the edges, then transfer roast (and bones) to a large plate.

To the hot dutch oven add carrots, celery, diced onion and sauté, stirring occasionally until softened about 5-6 mins. Add in the garlic and cook another minute until fragrant. Add the tomato paste, stir to combine.

Pour in red wine and broths to deglaze, scraping up the browned bits from the bottom of the pan. Cook until it starts to boil, about 2-3 minutes.

Add the roast back into the pan, then nestle in the bones (if using), quartered onion, rosemary, thyme, and bay leaves. Ensure the roast is covered at least halfway by liquid - you can use a little more broth or wine if needed. Bring the mixture to a simmer, then cover with a lid and place in the pre-heated oven.

Roast for 3.5-4 hours, depending on the size of the roast (about 1.25 hours per pound). Start checking around 3 hours. The roast is ready when you can easily shred with a fork.

Remove the finished pot roast from the dutch oven and set aside onto a platter. (Discard bones if using)

Place a mesh strainer over a bowl and carefully pour the braising liquid and vegetables through the strainer. Using the back of a fork, mash the vegetables to extract as much liquid and flavor as possible. Discard the braising vegetables.

Use a folded paper towel and place on the top of the reserved liquid to remove the fat on top. Repeat as needed until most the fat is skimmed.

Place the dutch oven over medium high heat, add the braising liquid and 1/2 cup red wine. Bring the liquid to a boil, reduce the heat to maintain a low simmer for about 5 minutes to reduce. Add the cold butter and whisk until emulsified.

Cut and discard twine from roast. Shred the pot roast into large chunks using 2 forks. Optionally, add roast chunks into the red wine reduction or keep separate and serve sauce on the side to dress as desired. Serve over buttered egg noodles or mashed potatoes.