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Preheat your oven to 350 degrees F.
Add the oil to a large Dutch oven or lidded, oven-proof pot over med-high heat. Season both sides of your roast liberally with salt and pepper and coat evenly with flour. Place the roast into the pan and sear the meat on both sides until a brown crust forms; about 5 minutes per side. Transfer the roast to a platter or tray and set aside (you’ll use this tray again later).
Lower the heat to medium-low and add the broth, coconut milk, soy sauce, curry paste, ginger, garlic, sugar, and fish sauce to the pot. Stir to mix. Gently place the beef in the pan, cover with the lid, and place in the oven to roast for 2 hours.
After two hours, remove the roast from the oven and carefully transfer the beef to a sheet pan/tray. I like to skim some of the fat (about ¼ cup) from the sauce at this point.
Using two forks, shred the meat into chunks and bite-sized pieces. Slide these pieces, along with the juices, back into the pot.
Add the sliced onion and peppers (if using; check suggestion) to the pot. Allow the mixture to rest for about 5 minutes before serving; this will soften the veggies just a bit, leaving plenty of crunch as a contrast against the tender, saucy beef. Serve the drip beef in bowls with rice or noodles, with extra drippings on the side (see note).