Season all sides. Heat up a dutch oven on the stove and add butter and oil. Sear roast on all sides.
Remove the roast. Add veggies and sauté for 2-3 minutes. Coat with flour. Add wine, reduce, then add beef consommé until mixed.
Add potatoes, seasonings, and garlic. Return roast and top with rosemary. Place in oven. Cook until the roast easily breaks away.
Remove the roast and simmer on the stove over low heat for 5 minutes. Lightly skim the top with bread to remove oils or fat.