Place oven rack in bottom third of oven and preheat to 350°F. Season meat generously with salt and pepper. Using large Dutch oven or heavy roasting pan with lid, heat oil over medium-high heat. Sear meat until dark crust forms, 3 - 4 minutes per side. Remove meat to a plate.
Reduce heat to medium and melt butter in pot. Add all vegetables (red onions through garlic); cook, stirring frequently while scraping the bottom, until vegetables start to turn color, 8 - 10 minutes.
Add tomato paste; cook stirring frequently until it darkens slightly, about 5 minutes.
Add bay leaves, rosemary, and wine; cook, stirring occasionally, until liquid is reduced to a thick gravy consistency, 5 - 7 minutes.
Return meat to pot, add broth, cover and transfer to oven. Cook for 2 hours 20 minutes.
Let roast sit at room temperature at least 10 minutes. Remove meat to cutting board and slice. Discard bay leaves and rosemary stems. Squeeze garlic cloves out of skins and discard skins. Mash garlic and return to sauce. Serve slices of meat in shallow bowls with vegetables and a generous amount of sauce.