Preheat oven to 325°F.

Place a Dutch oven or large, oven-proof casserole with a lid over medium high heat. Lightly coat the bottom of the pan with olive oil. Rub the roast with the spice mix and salt and pepper.

Place the roast in the greased pan and brown on each side until the roast is dark brown (about 5 minutes per side). Transfer the roast to a plate and set aside.

Add more oil, if necessary, to the pan. Caramelize the onions until they are a dark rich brown, about 5-7 minutes. Add the carrots and continue cooking until the carrots are lightly colored.

Add the garlic and cook an additional 2 minutes until the garlic has softened slightly.

Add the tomato paste and stir to coat the vegetables thoroughly. Add the diced tomatoes with their juices and the stock.

Add the meat back to the pan. Cover and cook at 325°F until the meat is tender and a paring knife releases easily (about 2 1/2 hours).

Remove the meat from the pan and set aside to rest. Strain out the vegetables form the pan and discard. Reduce the cooking liquid until it thickens and resembles a glaze.

Remove the string or mesh from the roast. Slice thinly or cut into chunks (my family likes it chunky) and pass the sauce. Serve with potatoes, rice or vegetable tagine.