Sprinkle roast with salt and pepper.

Heat oil in a large pot or Dutch oven over medium-high heat and sear roast until browned on all sides, about 10 minutes.

Remove roast from pan and set aside.

Add shallots and cook, stirring, until softened, about 4 minutes.

Add wine and simmer until reduced by half.

Stir in broth and herbes de provence and return roast to pan.

Lower heat, cover pot and simmer until roast is tender, about 2 1/2 hours.

Adjust the heat as needed to ensure liquid doesn't come to a hard boil. Check the roast frequently to make sure you don't overcook it; it is done when the tip of a paring knife meets just a little resistance when poked towards the middle of the roast.

Remove roast from pot, cover and keep warm.

Add onion, carrots and olives to pot, cover, and simmer 10 minutes.

Add zucchini and tomatoes and simmer 10 more minutes.

Remove vegetables with a slotted spoon, raise heat and boil sauce, uncovered, until slightly thickened, about 5 minutes.

Taste sauce and season with more pepper if desired.

Slice roast thinly against the grain and reheat in the sauce for 1 to 2 minutes.

Serve pot roast and vegetables topped generously with sauce.