Preheat your oven to 325°F (163°C).

In a large Dutch oven or heavy pot, heat the vegetable oil over medium-high heat. Season the beef roast with salt and pepper, then sear it in the pot for about 4-5 minutes on each side until browned. Remove the roast and set aside.

In the same pot, add the chopped onion and garlic. Sauté for about 3-4 minutes until the onion is translucent.

Pour in the beef broth, red wine, and Worcestershire sauce, scraping up any browned bits from the bottom of the pot.

Stir in the thyme and bay leaves, then return the beef roast to the pot. Bring the liquid to a simmer.

Add the carrots and potatoes around the roast. Cover the pot with a lid and transfer it to the preheated oven.

Bake for 3 to 4 hours, or until the beef is tender and easily shreds with a fork. Check occasionally and add more broth if needed.

In the last 15 minutes of cooking, stir in the frozen peas.

Once done, remove the pot from the oven and let the roast rest for 10-15 minutes before slicing.