Preheat oven to 325°F
Pat the roast dry
Season all sides with salt and black pepper
Heat oil in a large Dutch oven over medium-high heat
Sear the roast on all sides until browned
Remove the roast from the pot
Add chopped onions, carrots, and celery to the pot
Cook until slightly softened
Add minced garlic and cook briefly
Stir in tomato paste if desired
Deglaze the pot with beef broth, wine, or water
Add the roast back to the pot
Add potatoes, carrots, and herbs such as thyme and rosemary
Cover the pot with a lid
Transfer to the oven
Cook until the meat is tender, about 3 to 4 hours
Check occasionally and add more liquid if needed
Remove the roast from the pot
Let it rest for 10 to 15 minutes
Slice or shred the meat
Serve with the vegetables and cooking liquid