Season both sides of beef with salt and pepper. In a large Dutch oven, heat 2 tablespoons of oil over high heat.

Brown the meat on both sides. Add the tomatoes and chicken broth. Scatter vegetables and herbs around the pot roast, season with salt and pepper and drizzle with remaining tablespoon of oil.

Cover the pot and reduce the heat to low. Braise for about three hours, basting every 30 minutes with pan juices, until the beef is fork tender.

Slice the pot roast and arrange on a platter surrounded by the vegetables.