Start by seasoning the beef generously with salt and black pepper on all sides.
Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the roast for about 3–4 minutes on each side until a deep brown crust forms. This step locks in flavor and builds a rich base for the sauce.
Remove the roast and set it aside. In the same pot, add the sliced onion and cook for a few minutes until softened. Stir in the garlic and tomato paste, cooking briefly to enhance the flavor.
Pour in the beef broth, scraping the bottom of the pot to release all the browned bits. Return the roast to the pot and sprinkle in the thyme and rosemary.
Cover and let it simmer on low heat for about 2 to 2.5 hours, or until the meat starts to become tender.
Add the potatoes and carrots around the roast, cover again, and continue cooking for another 45–60 minutes until the vegetables are soft and the meat is fork-tender.
Tips
For the most tender result, cook the roast slowly on low heat and avoid rushing the process. The longer it cooks gently, the more the connective tissues break down, giving you that melt-in-your-mouth texture.
If you prefer a thicker gravy, you can remove the roast at the end and let the sauce reduce slightly on the stove. Serve hot with plenty of sauce spooned over the meat and vegetables for the ultimate comfort meal.
