Preheat oven to 325°F
Pat the roast dry with paper towels
Season all sides with salt and black pepper
Heat oil in a large Dutch oven or oven-safe pot 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 the vegetables for a few minutes
Add garlic and cook briefly
Stir in tomato paste if desired
Pour in beef broth, red wine, or water
Add bay leaves, thyme, and rosemary
Return the roast to the pot
Add potatoes and more vegetables if desired
Cover the pot with a lid
Place in the oven
Roast for 3 to 4 hours
Cook until the meat is fork-tender
Check occasionally and add more liquid if needed
Remove from the oven
Let the roast rest for 15 to 20 minutes
Slice or shred the meat
Serve with the vegetables and pan juices