Season the beef the day before cooking with salt and pepper all over and leave uncovered in the fridge overnight.

Preheat the oven to 325°F.

In a large dutch oven over medium-high heat, add avocado oil. Once warmed, sear the pot roast on each side until a deep brown crust forms, remove it, and set it aside.

Add the onion, carrot, and celery to the pot and saute until translucent, salting as you go– around 5-10 minutes. Once cooked through, add the minced garlic and saute another 2 minutes. Add the tomato paste and evenly coat the vegetables with it. Saute 2-4 minutes until a deeper rust color forms. Deglaze the pot with red wine and simmer for 3-5 minutes until thickened.

Add the beef back to the pot. Add stock so liquid comes halfway up the sides of the beef. Add thyme and bay leaves to season the liquid. Bring to a simmer, add the lid, and transfer to the oven. Cook in the oven for three hours. Check on the meat–you will know it is nearly done when it is fork tender. If it isn’t fork tender, place it back in the oven for another 30 minutes.

Remove the beef from the pot and set aside. Shred with two forks or slice. If you want a smoother sauce without vegetables, strain through a fine mesh strainer or blend the liquid with an immersion blender until smooth. Add the pot back to the stove. Add the carrots and potatoes, bring to a simmer, season with salt, and simmer until fork tender, around 15 minutes. Turn off the heat once it is fork tender. Add the beef back to the pot and simmer five minutes so the sauce coats the beef. Serve and enjoy.