Preheat the oven to 325°F
Season the roast with salt and pepper
Heat oil in a large oven-safe pot or Dutch oven
Sear the roast on all sides until browned
Remove the roast from the pot
Add onions, carrots, and celery to the pot
Cook the vegetables for a few minutes
Add garlic and cook briefly
Deglaze the pot with beef broth, wine, or water
Return the roast to the pot
Add potatoes and herbs if desired
Cover the pot with a lid
Bake for 3 to 4 hours, or until tender
Check occasionally and add liquid if needed
Remove from the oven
Let the roast rest before slicing
Serve with the vegetables and pan juices