Preheat the oven to 350°F. Cut beef in half. Heat oil in a 6- to 8-quart Dutch oven over medium-high heat. Add beef and cook 4 minutes per side or until browned. Remove beef from Dutch oven. Add the stock to the hot pot. Cook and stir to scrape up any browned bits from the bottom of the pot. Add the shallots. Return the beef to the pot, placing beef on top of the shallots. Top with the potatoes and carrots. Sprinkle with salt and pepper.
Cover and bake for 2 1/2 to 3 hours or until the meat is tender.
To serve, slice one half of the meat and serve with the vegetables. If desired, drizzle some of the cooking liquid over the meat and vegetables.
Allow remaining half of beef to cool, then cut into 3/4-inch chunks. Freeze in an airtight container to use later in Savory Beef Potpie.
If desired, tie the roast with 100%-cotton string to hold the roast in a compact log shape.