Preheat Dutch oven to a high heat.
Salt and pepper all sides of the meat.
Sear outside of the meat on all sides.
Add onions and mushrooms into the pot to render down.
Push meat to one side to reveal the surface of the pan. Add wine to deglaze the pan.
Add broth and season with salt and pepper.
Place lid on pot and let simmer on low or put into oven at 300°F for 2½ hours or until the temperature reaches 195°F.
Let rest in the pot for 20 minutes.
When ready to serve, slice against the grain of the meat. Serve with vegetables