Heat the olive oil in a large Dutch oven over medium-high heat.

Place the roast in the pot and brown it on all sides for about 4-5 minutes each.

Remove the roast and set it aside. In the same pot, add the onion, carrots, and celery, sautéing until they soften, about 5 minutes.

Add the minced garlic and tomato paste, stirring for another minute.

Add the beef broth along with thyme and rosemary.

Place the roast back into the pot, ensuring it is mostly submerged in the broth.

Cover the pot with a lid and transfer it to a preheated oven at 300°F.

Cook for about 3 hours, checking for a temperature of 190°F with a meat thermometer.

Let the roast rest for 15 minutes before slicing.