Preheat oven to 300°F (150°C).

Pat the beef roast dry with paper towels and season all sides generously with salt and pepper.

In a large Dutch oven, heat vegetable oil over medium-high heat and sear the roast until a deep brown crust forms on all sides, approximately 5 minutes per side.

Remove the roast from the pot and set aside on a plate.

Add chopped onion to the pot and sauté for 5 minutes until softened. Stir in the garlic and tomato paste, cooking for 1 minute until fragrant.

Deglaze the pot with red wine, scraping the bottom with a wooden spoon to release the browned bits (fond).

Add beef stock, rosemary, thyme, and bay leaves to the pot. Return the beef roast and any accumulated juices to the liquid.

Cover the Dutch oven with a tight-fitting lid and transfer to the preheated oven. Braise for 2 hours.

Carefully remove the pot from the oven. Arrange the carrots and potatoes around the roast, ensuring they are partially submerged in the liquid.

Cover and return to the oven for an additional 60 to 90 minutes, or until the beef is fork-tender and vegetables are soft.

Discard the bay leaves and herb stems. Let the meat rest for 10 minutes before slicing or shredding to serve with the braising liquid.