Preheat oven to 350°F.
Heat a large Dutch oven over medium-high heat with the canola oil. Season all sides of the roast well with salt and freshly ground black pepper then dredge it in flour. Brown the roast well, about 3-4 minutes per side.
Once all sides are brown, add the carrots, celery, onion, garlic, fresh bay leaves to the pot, and fill it with water so the liquid comes 1/3 the way up the roast. Cover with a tight-fitting lid and place in the oven for about 3 1/2-4 hours. If you don't have a tight-fitting lid for the pot, use tin foil instead and baste the roast every 30-40 minutes.