Trim the roast of excess fat and cut it into 1½-inch cubes. Place the meat in a bowl and season with salt and pepper and set aside.
Prep all of the fresh vegetables. Chop the onion, carrot, celery, potatoes. Mince the garlic, etc. Set aside.
Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Take a third of the meat and add it to the pot. Cook, stirring occasionally, until browned all over, about 4 to 5 minutes. Remove to a large bowl. Repeat with the remaining meat in 2 more batches. Set aside (do not over crowd the pot when browning the meat).
Add the onion, carrots and celery to the pot and season with salt and pepper. Cook, stirring occasionally, until softened and just starting to brown, about 5 minutes.
Add the garlic, bay leaf, and tomato paste. Stir and cook about 2 minutes.
Pour in the beef broth, scraping up any browned bits from the bottom of the pot (deglaze), and cook until the mixture has thickened, about 3 minutes.
Return the meat and any accumulated juices in the bowl to the pot.
Add the pearl onions and stir. Increase the heat to high and bring to a boil. Immediately reduce the heat to low and simmer uncovered for 45 minutes.
Add the potatoes to the pot. Stir to combine. Cover with a tight fitting lid, and simmer, stirring occasionally, until the vegetables and meat are fork-tender, about 45 minutes.
Add the green beans, peas and corn. Simmer uncovered until heated through, about 3 minutes.
Taste and season with more salt and pepper if desired.