Preheat oven to 350

Heat olive oil in a large Dutch oven over medium. Season roast with pepper, garlic powder, onion powder or any other seasonings you wish, and then brown on all sides in olive oil. Remove roast and add chopped carrot, onion and celery to pan and brown approximately 8 minutes, or until tender

Return browned roast to pan. Add wine, thyme sprigs, chopped garlic, beef broth and bay leaf into pan. Bring to simmer, cover pan, and place into oven. Cook for two hours, and then add carrots and potatoes. Cook another 1 1/2 hours. Can thicken if wanted. If thickening, place tablespoon of flour in cup and stir in a tablespoon or two of cold water, making sure to get rid of lumps. Add hot liquid from roast, a little at a time, while constantly stirring. Stir contents of cup back into stew pot. Repeat, if wanted until gravy as thick as desired.