Rub beef with salt and pepper on all sides. This adds flavor and helps browning while cooking later.

Heat olive oil in pot. Brown the beef on all sides until dark crust forms and smells amazing.

Remove beef and add onions, carrots and celery. Cook until soft and lightly golden for sweet flavor development.

Stir in garlic and tomato paste. Cook briefly. This step deepens flavor and builds a rich sauce base.

Pour in red wine and scrape pot bottom. Those brown bits add strong savory taste to the dish.

Add beef broth, thyme and bay leaves. Return roast to pot. Liquid should cover most of meat.

Add baby potatoes around roast. They will cook in juices and soak flavor during braising process.

Cover pot and cook in oven at low heat until beef becomes fork-tender, juicy and fully cooked.

Remove roast and let rest briefly. Slice or shred meat. Serve with vegetables and spoon rich gravy generously.