Preheat oven to 325°F
In a small Dutch oven, heat oil. Season meat with salt and pepper, add to the hot pan and brown on both sides. Remove from pot and set aside. Add carrots and onion to the pan and sauté for about 3-4 minutes or until translucent. Add tomato paste, Italian seasonings and beef stock to deglaze the pan. Place meat back in the pot and add potatoes on top. Cover with a lid and place in oven for about 2 hours or until meat is tender.