Preheat oven to 325°F. Season beef roast generously with salt and pepper.

Sear beef in a Dutch oven with olive oil over medium-high heat until crusted on all sides. Remove beef.

Add onions, carrots, and celery to the pot. Sauté until soft. Add garlic and cook for 1 minute.

Deglaze with red wine, scraping up browned bits. Add beef broth and herbs. Return beef to pot.

Cover and braise in oven for 3 to 3.5 hours until fork-tender.

30 mins before beef is done: Sauté shallot in butter in a saucepan. Add Arborio rice and toast for 2 mins.

Add white wine to rice and stir until absorbed. Add warm chicken broth one ladle at a time, stirring constantly until absorbed.

Cook rice until creamy and al dente. Remove from heat, stir in Parmesan and butter. Serve topped with shredded beef and gravy.