Trim fat from roast. Coat a Dutch oven with cooking spray; add oil. Place over medium-high heat until hot. Add roast; cook until browned on all sides. Add beef broth and next 5 ingredients; bring to a boil. Cover, reduce heat, and simmer 1 hour and 45 minutes. Add carrot, celery, and onion; cook 45 minutes or until meat is tender. Remove and discard bay leaves. Reserve vegetables for other uses, if desired.
Remove meat from broth, and cut into 5 (6-ounce) portions; place in 5 labeled heavy-duty, zip-top plastic bags. Store in refrigerator up to 4 days or in freezer up to 3 months. Strain broth, and reserve for other uses, if desired.