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Preheat oven to 325°F (160°C). Pat roast dry and season with salt and pepper. Heat oil in a Dutch oven and sear the roast on all sides until deeply browned (4–5 minutes per side). Transfer to a plate.
Deglaze the pot with ¼ cup broth, scraping up the browned bits. Add sliced onions and cook 5 minutes until softened.
Sprinkle ½ tsp salt, add shallots, and cook 7–8 minutes until golden. Add garlic and mushrooms; cook 3 more minutes.
Push veggies aside, add tomato paste, and cook 30 seconds. Add dried minced onion, onion powder, garlic powder, parsley, thyme, and black pepper. Stir everything together.
Nestle the roast back in. Add remaining broth, red wine vinegar, and bay leaves. Cover with foil + lid and bring to a gentle simmer.
Transfer to oven. Bake 2 hours, flip the roast, then cook 2 more hours until fork-tender.
Let rest 15–30 minutes. Discard bay leaves. Shred roast into large chunks and return to the gravy. Serve with mashed potatoes or noodles.