Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

Rub roast with salt and pepper.

Heat a Dutch oven or skillet over medium heat. Add olive oil; add roast. Sear roast until browned on all sides. Transfer meat to a platter; set aside.

Add vegetables and tomato paste to the pan; stir to coat. Add chicken broth and wine. Return the roast to the Dutch oven.

Bake for two to two and a half hours, or until the roast is tender. Remove from

the oven and cool slightly before eating. For neater slices, refrigerate overnight before slicing, then rewarm.