Vaguely related to your question. I made
this a week or so ago. It involved reducing down the wine and vegetable mixture after deglazing the pan. It was a chuck roast which is flavorful but tough, but after cooking it was fork tender. I strained out the veggies and it made an incredibly savory sauce to pour over the beef. The gremolata was an interesting finishing touch.
Solfy hit it - tougher cuts (like chuck) need low temps, cooked slowly while more tender cuts (Porterhouse, T-bones, ribeyes, etc.) should be cooked quickly at higher temps. At least when we are talking ovens - sous vide is a completely different process.