Add Vegetables: After 3 hours, add the potatoes and carrots to the liquid around the roast. Cover and continue cooking for another 45 minutes to 1 hour, or until the vegetables are fork-tender and the roast is easily shredded with a fork.
Rest and Serve: Remove the roast and vegetables from the pot. Tent the roast with foil and let it rest for 10-15 minutes. Discard the bay leaf. Serve the sliced or shredded roast over the vegetables, spooning the rich gravy from the pot over everything.
Slow Cooker Method: Season and sear the roast as in Step 1. Place the seasoned roast, all vegetables, broth, spices, and liquid ingredients into the slow cooker. Cook on **LOW for 7-9 hours** or on **HIGH for 4-5 hours**, until the meat is falling apart.
