Heat oil in a large Dutch Oven over medium-high heat.
Add roast and season one side with salt, pepper and paprika Sear it.
Then, flip it over and season the other side with salt, pepper and paprika. Sear it.
Sear and brown the sides of the roast too.
Remove roast to a plate and keep aside.
In the same Dutch Oven, add onions, garlic, ginger and saute until golden brown and fragrant.
Add the roast back into to Dutch Oven.
Add beef broth, red wine (optional), thyme, rosemary and bay leaf.
Bring to a simmer.
Then, cover the Dutch Oven with lid and transfer to oven.
Bake at 350 degrees for 1.5 hours or until roast is almost tender.
Remove from oven and add carrots, potatoes and celery.
Return to oven and bake for 1.5 hours until roast and vegetables are all fully cooked.
Now, you have 2 options: Shred roast with 2 forks OR remove it and cut into large pieces and add that back into the pot.
Discard the bay leaf as well as thyme and rosemary sprigs. Enjoy!