Preheat oven to 325°F.
Aggressively season roast with salt and pepper.
Heat Dutch oven over medium-high heat with a drizzle of oil, half a turn of the pan. Once oil is hot, melt 2 tablespoons of butter. Add meat and brown well all over. Remove meat to a platter and reduce heat a bit. Add remaining butter, garlic and shallots. Stir a minute or two, add tomato paste and stir until fragrant. Add in wine and reduce by half. Add consommé, herbs and bay; stir to combine. Add carrots, celery, onions and potatoes, and set roast on top. Cover pan and roast 2 1/2 to 3 hours until very tender. Let stand, covered, while popovers bake.
To serve remove twine, slice, serve with vegetables alongside, meat juices spooned over top.