Season the roast all over with salt and pepper. Heat a skillet over medium-high heat. Add the vegetable oil. Let the oil get really hot. Add the roast to the hot oil. Cook on one side until very-browned, 4-5 minutes. Flip it over and get the other side brown and crusty as well, another 4-5 minutes.

Meanwhile, peel the carrots and chop them into large chunks. Halve any smaller potatoes and quarter larger ones.

Preheat oven to 300°F. Transfer the roast to a roomy roasting pan.

Pour beef stock into the skillet that you used to sear the roast. Heat over medium-high heat to a simmer. Add 1 tablespoon of balsamic vinegar. Stir. Pour over the roast in the roasting pan. Surround roast with potatoes. Top the roast and potatoes with the carrots.

Put a lid on the roasting pan, or cover it tightly in heavy-duty foil. Put it into the oven until the potatoes and carrots are soft and the meat is tender enough that you could pull it apart with your fingers, about 2 hours.

Remove the meat and potatoes from the liquid. Optionally drizzle the meat with some balsamic vinegar (1 teaspoon or so) or serve it on the side as a dip. If you’d like to serve the braising liquid with the meal, skim off the fat before doing so. I like to use a fat separator like this.

Slice the meat and serve with the potatoes, carrots, balsamic vinegar, and braising liquid (optional).