My Gran had a cast-iron Dutch oven with a lid. She'd start by flouring the meant. Then, she'd pan-sear the fat side on the stovetop. She'd flip it over, add her seasonings, and pop into the oven covered before it had stopped sizzling. She slow cooked it in the oven on 225°F for several hours. She parboiled small "new potatoes" and pearl onions and carrots in beef stock. That was added to the Dutch oven, deglazing the bottom. It all cooked together for last hour or so of cooking. It came out of the oven meal ready, gravy included.