Preheat oven to 275℉
If you have a large pot/ Dutch oven that can be used on the stove top and baking, use that. If not, use a separate skillet for the first step.
Add 2 tablespoon to a large pot/skillet and heat to low-medium heat. Sauté carrots, garlic, onion, and potatoes for about 6-8 minutes. Remove veggies briefly to a separate bowl.
In the same large pot sear the beef on all sides until light brown. Keep burner on and remove meat to add to veggie bowl.
In the pot/skillet, add red wine vinegar and balsamic vinegar and stir with a wooden spoon to deglaze the pot. Turn off stove.
If you've been using a skillet then add all ingredients to a large pot at this time. Return vegetables and meat to the pot. Add celery at this point. Add all seasonings and vegetable broth.
Cover pot and set on middle rack in oven.
Bake for 3-31/2 hours, basting the dish after 2 hours.
Option to make a gravy with broth. Remove about 2 cups juices and add it to a small saucepan. Add 2 tablespoon flour and bring to a low boil. Stirring frequently until it begins to thicken. Turn off heat.
Keep gravy on the side or return to the pot if you wish to serve.