1. Preheat oven to 350°F. In a Dutch oven, heat oil over medium-high heat. Sprinkle roast all over with 1 tsp. salt and 1/2 tsp. pepper. Place in a pan, and brown on all sides, about 10 minutes.
2. Turn meat fat side up. Add stock, wine, if using, onions, garlic, bay leaves, and thyme. Stir in tomato paste. Bring to a simmer, cover; put in the oven, and roast for 3 hours. Add carrots and potatoes, and cook until vegetables aret ender, about 1 hour more.
3.Transferthe roast, carrots, and potatoes to a platter. With a spoon, skim the fat offthe surface of the cooking liquid. Cut the roast into thick slices and servewith the vegetables.
