Pat the roast dry
Season all sides with salt and pepper
Heat oil in a large pot or Dutch oven over medium-high heat
Sear the roast on all sides until browned
Remove the roast from the pot
Add onions, carrots, and celery to the pot
Cook until slightly softened
Add garlic and cook briefly
Stir in tomato paste if desired
Pour in beef broth and scrape up browned bits
Add the roast back to the pot
Add potatoes, herbs, and bay leaf
Bring to a simmer
Cover and cook on low heat until tender
Or transfer to a 300°F oven and cook covered until tender
Cook until the meat shreds easily with a fork
Remove the roast and vegetables
Let the roast rest briefly
Slice or shred the meat
Serve with the vegetables and cooking liquid