Begin by preheating your oven to 250 degrees.
Place your roast onto a cutting board and cut into 4 pieces. Season all the meat with 2 tablespoons worth of kosher salt.
Place a pot over high heat with 2 tablespoons of oil or ghee. Place 2 pieces of meat into the pan. Brown on one side, and then turn to the next side until all 4 sides of each piece are browned. Repeat with the other two pieces then set the meat aside.
Add to the pan half of the carrots and half of the mushrooms. Season with kosher salt. Cook for 2 minutes, then add all the garlic, half the pearl onions, black pepper, and Herbs de provence. Cook for another 2-3 minutes until you can smell the garlic.
Stir in the tomato juice and vinegar. Scrap the sides and bottom of the pot to get any brown bites stuck to it. Cook for 3-5 minutes or until the liquid has reduced in half. Now add in the beef.
Put the lid on the pot and carefully place in the oven for 2 hours.
Then remove the pot carefully from the oven. Take off the lid and add in the rest of the carrots, pearl onions and mushrooms along with all the potatoes.
Return to the oven and cook for another 2-3 hours or until the potatoes are cooked and the meat is fork tender.
Strain the meat and veggies out, keeping all the liquid.
Pour the liquid in a gravy separator or into a glass measuring cup. Allow to chill until the fat starts to separate. You can place it in the fridge to help it chill faster once the liquid is no longer hot.
Now you are going to add the liquid back to the pan. Remove the fat from the top of the measuring cup or pour the liquid out of the gravy separator making sure no fat comes out. Bring the liquid to a boil. Reduce by 25%. The liquid should be more of a sauce than a soup at this point. Add back in the meat and veggies.
Eat right away or refrigerate overnight and then reheat. Leftovers will be better the next day.