Jewish style mini pot-roast

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Jewish style mini pot-roast.
one 2 kg [~ 4 lb] beef shoulder roast,

3 tbsp oil
1 large onions, sliced
3 cloves garlic, minced
1 large green pepper, diced (I used 1 small red and 1 small yellow peppers)
1 large carrot, sliced in 1/4" pieces
1 large stalk celery, diced
1 can (15 oz) diced tomatoes, drained, liquid reserved
2 tsp salt
3/4 tsp paprika
2 tablespoons brown sugar
1/4 teaspoon sour salt (you can substitute on lemon juice)
1/2 teaspoon ground black pepper.
1/4 cup ketchup
1/4 cup red wine
Reserved liquid from the can, if need it.
Prepare the vegetables: slice the onions, mince the garlic, and dice the pepper, slice the carrot and dice the celery. Set this aside in a bowl or on a plate.
Wash (important!) and dry the meat. Cut the roast into 3-inch pieces. Add oil to heavy dutch oven style pot. Heat a pot over medium heat. When it is hot, the pieces of meat and let the meat sear for a good 10-15 minutes.Turn the meat and sear it on all sides.
Then add the onions and garlic, add the rest of the vegetables and spices. Cover the meat with the ketchup and wine. Put the pot on medium heat and bring to a boil, then turn the heat to medium low. Let this "roast" on the stove top for 1 1/2 to 2 hours. Add reserved liquid if need it. After first 1/2-hour, adjust salt and pepper. In 1 1/2-2 hours, turn off the heat and let rest for 20-30 minutes.