1 teaspoon coarse-grained salt
1/2 teaspoon cracked black pepper
1 tablespoon olive oil
6 thyme sprigs
1 bay leaf
1/4 cup water
1 (28-ounce) can diced or whole tomatoes with juice
2-1/2 cups thinly sliced onions, (about 2 small)
4 cups (1 to 2-inch) carrot chunks (6 to 10 carrots)
2 cups 3/4-inch celery slices (about 4 stalks)
1-1/2 pounds Yukon Gold or russet potatoes, peeled and cut into 2-inch chunks
Preheat oven to 350 degrees. Season meat with salt and pepper. In a large, heavy-bottomed pan, heat olive oil over medium-high heat. When oil is hot but not smoking, add meat to pan and brown on all sides, about 5 minutes per side. Turn off heat. Remove meat from pan and pour off any fat. Add Thyme sprigs, bay leaf, water, and canned tomatoes with juice. Return meat to pan and place onions over meat. Cover and bake 1 hour.
Remove cover; continue baking uncovered for 1 more hour. Add carrots, celery and potatoes to pan. Cover and bake until meat is tender and vegetables are fork-tender, about 1 hour more. Meat is done when tender to touch and falls apart easily. Remove and discard thyme sprigs and bay leaf.
To serve, remove meat from pot and place on a serving platter. Using a slotted spoon or thongs, gently lift vegetables from cooking liquids and place on a serving platter with meat. Pour remaining liquid into a glass measuring cup large enough to hold it. Using a turkey baster, draw out sauce by placing baster at bottom of cup (the fat will have risen to top). Pour defatted sauce over meat.