Season roast with salt and pepper and dredge in flour.
Sear both sides in hot dutch oven coated with oil. You will use dutch oven to cook roast.
Add onions, quartered aand 4 carrots cut into about three pieces each. Add celery cut into two or three inch pieces.
Add bay leaves, garlic, onion soup mix.
Add enough water to almost cover roast. DO NOT COVER.
Add beef base and bullion cubes, wine and worcestershire.
Cover and place in 325 degree oven and leave for 3 hours.
Check and if it is not falling apart tender, cook longer.
At this point you may add more carrots for side veggies.
Remove roast when fork tender and put dutch oven on stove and heat gravy to slow boil. Add 1 tbs cornstarch mixed in 1/3 cup cool water and stir in and let simmer for about four minutes. This thickening is optional. Serve with real mashed potatoes,