1. Season beef with salt (in moderation) and freshly ground black pepper. Place in a large bowl with the onions, bay leaves and rosemary. Pour over the wine. Let the beef marinate, covered, in the refrigerator for at least 1 hour, or overnight.
2. Cut the carrots and celery into thick slices. Heat the butter and oil in a large saucepan and sauté the vegetables until soft, about 5 min. Add the meat and 2 cups of the marinade (discard the rest). Bring to a boil.
3. Transfer to a slow cooker. Cook for 4 hours on high, or until meat is extremely tender.
4. Remove the meat from the slow cooker and place on a cutting board. Cover with foil. Remove the bay leaves and rosemary sprigs. Using a hand blender, purée the vegetables and liquid until you get a smooth sauce. Slice the meat and toss with the sauce.
594 calories, 40g fat, 16g saturated fat, 129mg cholesterol, 201mg sodium, 11g carbohydrate, 2g fiber, 5g sugar, 30g protein