Wash and prepare vegetables. Quarter potatoes and onions; cut carrots and celery in thirds.
Generously salt and pepper roast. In a large pan or Dutch oven, heat olive oil on high heat. Sear roast on all sides until brown, about 1 minute per side. Set aside
Reduce heat to medium. Add about 1/2 cup beef stock to pan. Use a wooden spoon and loosen the caramelized bits of beef.
Add roast and vegetables to roasting pan. Add pan drippings, wine, and additional beef stock. Salt and pepper vegetables and roast.
Cover, and cook at 275°F for 3 to 3 1/2 hours, or until meat is tender.
To make the gravy, remove meat and vegetables from pan. Mix together cornstarch and water. Add additional beef stock to make pan juices equal two cups. Bring to near boil, then add cornstarch mixture, stirring constantly. Adjust salt and pepper.