Heat oven to 325°F. Tie roast with kitchen twine if it is boneless or not compact. Heat canola oil in a Dutch oven and sear beef on all sides until dark brown. Season with salt and pepper.
Add potatoes, celery, carrots, onion, bay leaves, Worcestershire sauce and beef broth to the pan. Cover and roast in oven until beef is fork-tender, 3 to 3½ hours.
In a slow cooker:
Sear and brown the roast in a large pan then remove and place in a slow cooker crock. Season with salt and pepper.
Follow Step 2 from oven instructions, but slow cook on high for 5 to 6 hours until roast is very tender.
Notes
Whether to braise or to roast, the cut makes the difference. Check out my tips in the post.