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Pat the beef dry and season generously with salt and pepper.
Heat olive oil in a heavy pot or Dutch oven over medium-high heat. Sear the roast on all sides until browned (about 4–5 minutes per side).
Remove the roast temporarily. Add the sliced onions and cook until soft and golden. Stir in the minced garlic and tomato paste; cook 1 minute.
Place the roast back in the pot.
Pour in the beef broth, water, Worcestershire sauce, paprika, dried thyme, and fresh rosemary/thyme. Bring to a simmer.
Add baby potatoes and any extra vegetables like green beans or carrots.
Cover tightly with a lid.
Cook at low heat for 3–4 hours, or in the oven at 325°F (165°C) for the same time, until the beef is tender and falls apart easily.
Spoon the rich gravy over the roast and garnish with fresh herbs before serving.