Place a Dutch oven over high heat and add 2 Tbsp of vegetable oil. Sear the onions and carrots for 2-3 minutes. Flip onions and carrots over and sear for another 2-3 minutes over high heat. Remove onions and carrots and set aside.

Liberally season all sides of the roast with the salt and pepper. Add 1 more Tbsp of vegetable oil to the pot (if needed) and sear the roast for 2-3 minutes per side. Remove roast from pot and set aside.

Reduce heat to medium and add red wine to pot. Scrape the bottom of the pot with a wooden spoon to release the browned bits on the bottom of the pot.

Add beef consomme and place roast in the center of the pot. (If necessary, add more beef consomme or red wine until the liquid reaches approximately half-way up the side of the roast.)

Place the onions and carrots around the outside of the roast, and place the potatoes on top of the roast.

Place a lid on the Dutch oven and cook in oven at 275°F for 4 hours, or until the roast pulls apart easily with a fork.