Preheat oven to 325 degrees F.

Season pot roast well with salt and pepper and heat olive oil in dutch oven until light and shimmery, about 30 seconds.

Sear pot roast on all sides until browned, about 4 minutes per side.

Add ingredients. Remove dutch oven from heat, and add peppers, onions, garlic, herbs, seasonings, and stock to pot over pot roast.

Cover with lid and braise in oven at 325 F 4-5 hours, until fork tender.

When pot roast is able to shred with light pressure from a fork, remove from oven and remove roast. Let sit on a cutting board or plate until cool enough to shred.

Remove bay leaves and discard. When pot roast is cool, shred using forks, a stand mixer with paddle attachment, or your hands.

Pot roast is great over salad, potatoes, or rice with fajita vegetables from the pot and a bit of the stock as a gravy - or add to tacos, burritos, sandwiches, and more!