Preheat heavy-bottomed stockpot or Dutch oven over medium-high heat on stovetop.
Season roast with salt and freshly ground black pepper, or as desired.
Add a thin layer of oil to pot.
When oil shimmers, place roast in pot with tongs. Sear on all sides, including ends.
Remove seared roast from pot.
Add roughly cut carrots, celery and onion to pan, and allow to caramelize, stirring occasionally.
When vegetables have browned and softened, stir in a few tablespoons of tomato paste and cook 2-3 minutes.
Stir in red wine to deglaze pan, loosening up the browned bits; cook another 2-3 minutes.
Return roast to pot. Place on top of vegetables, and add fresh herbs like thyme and a bay leaf. Pour beef stock or broth over roast, submerging the bottom third to half.
Cover pot with tight-fitting lid and place in low oven (preheated to approximately 175°F).
After 4 to 6 hours, remove roast from oven when it is fork-tender and pulls apart easily.
