Sprinkle salt and pepper on both sides of the roast.

Heat a Dutch oven over med-high heat. Then add the Roast. Brown on each side for about 6 minutes. Then remove it to a plate.

Add the butter and olive oil. Add the onions to the pot and cook, stirring, occasionally, until beginning to turn translucent.

Add the bay leaf, carrots, and celery. Cook for a few minutes, stirring occasionally.

Add the garlic. Cook about 1 minute, stirring frequently.

Add the beef broth, water, wine, and Worcestershire sauce. Stir, scraping up the browned bits from the  bottom of the pot.

Add the tomato paste in spoonfuls to the liquid, but don't stir. Then set the roast on top of the vegetables, nestling it down into the liquid.

Put the lid on the pot, and cook in the oven, 350° F, for 2 hours, flipping the roast one time halfway through (If your roast is larger than 3 lbs, cook longer, until tender but not falling apart).

Add the potatoes when you flip the roast over.

Remove the lid for the last 15 minutes of cooking.