Put all the veggies and herbs in a slow cooker. (If you don’t have a slow cooker, preheat your oven to 250 degrees and use a lidded casserole dish or dutch oven instead.)
Pour ¼ cup broth (or water) on top of the vegetables. (This small amount is intentional; the meat will release its own juices.)
Season all sides of the roast liberally with salt (and pepper, if using), and place on top of the vegetables.
Cover and cook on low 6-8 hours, until meat can be shredded with fork. (If you’re using an Instant Pot, choose the Slow Cook “Normal” setting and cook the same amount of time.)
When done, lift meat out of slow cooker onto a plate and make the gravy: Throw away the bay leaf and rosemary branches. Pour the liquid from the slow cooker into a blender. Add half of the cooked vegetables and puree. To increase the thickness of the gravy or strengthen its flavor, add more of the vegetables. Add salt, to taste.