Add 2 tbsp olive oil into dutch oven on the stovetop over medium heat. Add sliced onions and chunks of carrots. Allow to brown and soften. Preheat oven to 275 F now.
Blot roast dry and then season all sides generously with salt and pepper. I even add some garlic salt too if I have it on hand.
Remove veggies and put aside. Add 1 - 2 more tbsp of olive oil into pot and add roast. Sear on all sides.
Remove roast. Pour in red wine and scrape bottom to deglaze pot. Then put roast and veggies back in.
Pour in beef broth so it covers half of roast in pot.
Sprinkle on seasonings and close lid.
Put into oven for 3-4 hours depending on weight and thickness. Ours was great after 3.5 hours but I kept the twine on so it was rather thick. Check after 3 hrs. and when it is fork tender remove.
Take meat out and let rest on a cutting board for 10 minutes before slicing or shredding.
Remove veggies with a slotted spoon and put aside. Set dutch oven on burner on medium/high heat.
Take out 1 c. of your hot liquid and whisk in 3 tbsp cornstarch until smooth, then pour into pot and stir. Allow to bubble and thicken. Use 1 more tbsp of cornstarch the same way if you want to thicken even more.
If meat is shredded, put into pot with gravy to keep ultra moist. Serve on a bed of mashed potatoes and add salt and pepper to taste.