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Preheat oven to 325°F (160°C).
Pat roast dry and rub with spice blend.
Heat olive oil in a Dutch oven or cast iron skillet over medium-high heat.
Sear roast on all sides until well browned (about 4 minutes per side). Remove and set aside.
In the same pot, add onions, carrots, celery, and garlic. Cook until softened and golden, 7–8 minutes.
Stir in tomato paste and let it caramelize for 1–2 minutes.
Pour in wine, scraping up browned bits. Simmer for 2 minutes.
Add broth, bay leaves, and cinnamon stick.
Nestle roast back in the pot.
Scatter prunes or dried apricots around it.
Spoon some liquid over the top.
Using wet parchment paper, cover the roast.
Cover tightly with lid or foil.
Bake for 3–3 ½ hours, until fork-tender.
Remove roast, let it rest 10–15 minutes.
Slice against the grain once it's cold, preferably after sitting in the fridge for a couple of hours.
Blend or strain some of the braising liquid into a rich gravy. If you want it richer, cook it down for 10-15 minutes.