Heat oven to 300 degrees. Pat the roast dry and season well with salt and pepper. Dust with flour on all sides. In a Dutch oven over high setting, heat oil and brown roast on all sides. Remove to a platter.
Add onions, carrot, and celery to pot (use additional oil if necessary), and saute 3 minutes. Add garlic, shallot, bay leaves, thyme, and rosemary, and saute 2 minutes more. Season to taste with salt and pepper. Add tomatoes, tomatoes’ juices, and paste, and cook 1 minute. Add wine and beef broth. Bring to a boil, and then reduce to simmer 4 to 5 minutes.
Adjust seasonings. Place meat and accumulated juices back in pot and cover. Roast in oven about 1 hour; then turn meat and add potatoes and carrots. Roast about 1 hour longer; then add pearl onions and return to oven for final ½ hour.
Serve roast with a simple green salad. Discard bay leaves and reserve vegetables (and any leftover roast) for ravioli.