Place a large saucepan coated with cooking spray over medium-high heat until hot. Add roast, browning on all sides.* Add broth and next 9 ingredients to pan; bring to a boil. Cover, reduce heat, and simmer 3 hours or until tender. Slice roast; place on serving platter. Set aside; keep warm. Increase heat to medium; cook broth mixture, uncovered, 10 minutes or until reduced to 1 2/3 cups. Discard peppercorns and bay leaf. Serve sauce with roast, accompanied by cooked red potatoes.

* This is called "searing" the meat ... This step is necessary anytime you are going to be cooking meat in liquid for a long time ... You are sealing in the juices and preventing the meat from becoming tough. We all have made the mistake of thinking we could "'boil" meat and that alone would make it tender ... Doesn't happen.