Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven
or other heavy pot that has a tight cover; heat 2 tablespoons of the oil over moderately high heat. Brown the meat on all sides, taking the time to get a nice crust
on the outside. Pour in the tomatoes
and the water. Scatter the vegetables and herbs
around the pot roast
, season with salt and pepper; and drizzle
with the remaining tablespoon of oil. Cover the pot and reduce the heat to low. Braise
for about 3 hours, basting every 30 minutes with the pan juices, until the beef
is fork tender.
Slice the pot roast and arrange on platter surrounded by the vegetables. Serve with the pot juices.