Italian Pot Roast with Root Vegetables

We had the recipe Italian Braised Beef with Root Vegetables the other night, and it had amazing flavor.  I loved how it tasted, and so did everyone else.  The one problem we had with the recipe, and why it didn't, score any higher, was the beef needed to cook longer so it could shred.  It didn't shred at all, and so it didn't work on pasta as well as I had hoped.  For 1/12 of the total, not including the pasta, the calories were 289, and Aaron gave it a 7, because of the way the meat was, and the boys and I gave it an 8.  The recipe uses Michael Symon's Yia Yia's Sunday Sauce, which I made and used, but didn't get a picture of, so use your favorite red sauce or better yet buy your own Michael Symon's Live to Cook cookbook ;)

3 lb rump roast
salt and pepper
olive oil
1 carrot, peeled and chopped
1 onion, chopped
2 celery stalks, chopped (Michael Symon says to use celery root, I prefer just celery)
4 garlic cloves, chopped
1 c wine (I used beef broth)
2 c Yia Yia's Sunday Sauce
1 c water
2 bay leaves

Heat olive oil in a dutch oven or other large oven safe pan.  Heat oven to 300.  Salt and pepper roast, and brown on all sides.  Throw carrot, onion, and celery in the pot, and cook for a few minutes, then add garlic.  Add the wine and deglaze the pan, then add the water and red sauce and bay leaves, bring to a simmer, then cook for 3 hours at least in the oven (I only did 3 hours, and our roast needed longer cooking), basting as needed.  Shred and serve with more sauce and pasta.