In large, heavy skillet, heat olive oil until light and shimmery.

Add roast to pan and brown on all sides.

When roast has been browned, after about 6 minutes, remove from pan and add to large dutch oven or roaster pan that has a lid.

Add vegetables and potatoes to pan and arrange around roast.

Season well with salt, pepper, and herbs.

Add stock.

Place rosemary and thyme sprigs in pan and add lid.

Roast 3-4 hours, until roast is tender with light pressure from a fork.

Remove roast and tent with foil on cutting board.

Let roast rest at least 15 minutes before slicing.

As roast rests, braising liquid can be boiled down and blended to thicken and serve as gravy, or left as-is as a jus to pour over roast.

Shred roast with forks, and serve with potatoes and vegetables. We like to pour jus or gravy over roast after shredding.