Preheat the oven to 325 degrees F (160 degrees C). Season roast evenly with 3 teaspoons salt and 2 teaspoons pepper.
Heat oil in a large Dutch oven over high heat until oi is barely shimmering. Add roast and cook on all sides until well browned, about 4 minutes per side. Remove roast from pot and set aside.
To the drippings in the pot, add onions, celery, and garlic and cook, stirring constantly, for about 2 minutes. Add tomato paste and flour and cook for 1 minute. Add water and use a wooden spoon to stir and scrape any browned bits from the bottom of the pot. Stir in bouillon, and Worcestershire sauce. Season with bay leaves and remaining 1 teaspoon salt and ½ teaspoon pepper, and cook until slightly thickened. Adjust seasoning if desired and return roast to the pot.
Bring to a simmer, cover and place in the preheated oven. Cook covered for 1 hour and 45 minutes.
Remove roast from the oven, uncover and carefully turn roast over. Add carrots and potatoes and gently incorporate them into the sauce. Cover the pot.
Return to the preheated oven and bake until fork tender, 2 to 3 hours. Let stand, covered, for 15 minutes, then slice and serve roast with vegetables and gravy.
