Pat the arm roast dry using paper towels. This helps create better browning and deeper flavor.

Sprinkle salt, pepper and paprika over the roast. Rub spices gently to cover all sides.

Heat olive oil in a large pot. Keep heat medium until oil looks shiny and hot.

Place roast in hot oil carefully. Brown each side for four minutes until golden.

Lift roast from pot and set aside briefly. This keeps the meat juicy later.

Add sliced onions to the same pot. Stir gently until soft and lightly golden.

Stir garlic and tomato paste into onions. Cook one minute until fragrant and rich.

Pour beef broth slowly into pot. Scrape bottom gently to release flavorful brown bits.

Place the roast back into the pot. Make sure liquid reaches halfway up meat.

Add thyme and bay leaf to the pot. These bring warm and earthy flavor.

Cover pot with lid. Cook on low heat for three hours until fork tender.

Add carrots and potatoes during last hour. This keeps them soft but not mushy.

Test meat using a fork. It should pull apart easily without force.

Remove roast from pot. Let it rest ten minutes before slicing.

Slice meat against the grain. Serve with vegetables and warm gravy.