Preheat your oven to 300°F (150°C).

Pat the 3-4 lb beef shoulder roast dry with paper towels and season with 1 tsp salt, ½ tsp pepper, and 1 tsp smoked paprika.

Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat.

Sear the roast on all sides until golden-brown, about 3-4 minutes per side.

Remove the roast and set aside.

In the same pot, add sliced onion, carrots, and celery, and sauté for 5 minutes until softened.

Stir in minced garlic and cook for 30 seconds until fragrant.

Pour in 2 cups beef broth, 1 cup red wine (if using), and 1 tablespoon Worcestershire sauce, scraping up the browned bits from the bottom.

Nestle the roast back into the pot and add rosemary and thyme sprigs on top.

Cover with a lid and transfer to the oven.

Roast for 3-4 hours, or until the meat pulls apart easily with a fork.

Remove the roast and veggies to a platter.

For gravy, strain the liquid, then whisk 2 tablespoons cornstarch with ¼ cup cold water and stir into the simmering juices until thickened.

Slice or shred the roast, serve with veggies and gravy, and enjoy!