Pat the beef roast dry with paper towels. Sprinkle salt and pepper on all sides. Press gently so it sticks. This step builds the base flavor. Do not rush it. Good seasoning makes a big difference.

Heat olive oil in your pot over medium heat. Place the roast inside carefully. Sear each side until browned. This takes about four minutes per side. The crust adds deep flavor to the final dish.

Take the browned roast out and set it aside on a plate. Let it rest for a moment. This keeps the meat juicy. Do not clean the pot. Those brown bits are gold.

Add chopped onion to the same pot. Stir and cook until soft and lightly golden. Add minced garlic and cook briefly. The smell will already feel comforting and warm.

Stir in the tomato paste. Cook it for one minute. This step deepens the flavor. It removes raw taste and adds richness to the sauce.

Pour in a small amount of beef broth. Scrape the bottom gently with a spoon. This lifts all the flavorful bits. This step is key for a rich gravy.

Pour in the rest of the beef broth. Add Worcestershire sauce. Stir gently to combine everything. The liquid should look warm and savory already.

Place the roast back into the pot. Spoon some liquid over the top. This keeps it moist during cooking. The meat should be partially submerged.

Add carrots and potatoes around the roast. Tuck in thyme sprigs and bay leaves. These herbs add gentle aroma and depth without overpowering the dish.

Cover the pot with a lid. Reduce heat to low. Let it simmer gently for three hours. The meat will become tender and flavorful. Check once halfway to ensure enough liquid.

After cooking, test the roast with a fork. It should pull apart easily. If not, cook for another twenty minutes. Patience always pays off here.

Remove bay leaves and thyme stems. Slice or shred the beef. Serve with vegetables and spoon gravy on top. Enjoy every warm bite.