Preheat oven to 325°F with a rack set in the middle of the oven.

Season the roast with the pepper and 1½ teaspoons of the salt, then sprinkle the flour over the entire roast until lightly coated.

Heat the oil in a 7-quart Dutch over medium heat until shimmering. Add the roast and brown on all sides until golden brown, about 5 minutes per side. Transfer the roast to a large plate.

Add the onions and remaining ½ teaspoon salt. Cook until softened and starting to brown around the edges, about 5 minutes. Add a splash of water if the onions start to burn.

Add garlic and tomato paste and cook for 45 seconds, then deglaze the pan with the wine, scraping up any bits from the bottom of the pan.

Add the beef broth, rosemary, bay leaf, thyme sprigs and Worcestershire sauce. Return the meat (and any juices) to the pot and bring to a simmer.

Once simmering, cover the pot and place in the oven for 1 hour and 45 minutes.

Carefully remove the pan, uncover, then nestle the potatoes and carrots around the roast in the liquid.

Cover the pot and place in the oven for another 1½ to 2 hours or until the roast pulls apart easily and the vegetables are tender.

Transfer roast to a carving board and use 2 forks to shred into large pieces. Return to the pot (or transfer the roast and vegetables to a large serving platter) and garnish with chopped parsley and a couple grinds of black pepper on top.