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- Season & Sear the Roast:
Pat the roast dry and season generously with salt and pepper. Heat oil in a large Dutch oven over medium-high heat and sear the roast on all sides until browned (about 4–5 minutes per side). Remove and set aside.
- Sauté the Aromatics:
In the same pot, add the chopped onion and cook for 3–4 minutes. Stir in garlic and tomato paste; cook for another minute.
- Deglaze & Add Liquids:
Pour in wine (if using) and scrape up any browned bits from the bottom. Add beef broth, thyme, rosemary, and bay leaves.
- Slow Cook:
Return the roast to the pot. Cover and simmer on low for 3 hours on the stovetop or bake at 300°F (150°C) in the oven.
- Add Veggies:
After 3 hours, add carrots and potatoes around the roast. Cook for another 1–1.5 hours, until vegetables are tender and roast is fall-apart tender.
- Serve:
Slice or shred the roast and serve with the vegetables and pan juices.
