Preheat the oven to 275 degrees F.
Generously rub the outside of the roast with 2/3 of the salt, pepper, chopped rosemary, and minced garlic. Let the roast marinate and sit at room temperature on a plate or cutting board while the vegetables are quickly sautéed.
In a dutch oven with a tight fitting lid, over medium-high heat, add 1/2 of the oil, cubed potatoes, and quartered onion. Sauté for about 5-7 minutes, until the potatoes begin to become a bit tender and the onions begin to slightly brown.
Remove the potatoes and onions to a plate, and reserve on the side until needed.
Add the sliced carrots and celery to the dutch oven and sauté for about 3-4 minutes, until they start to become tender. Remove the vegetables onto the same plate with the onions and potatoes.
Add the other 1/2 of the oil to the dutch oven, wait for the oil to become very hot before adding the roast. Sear all sides of the roast over high heat, for about 1 minute, until the meat is browned.
Remove the roast and reserve to the side until needed. Add the red wine, stock, or broth to the dutch oven to deglaze the pot, scraping the bottom with a wooden spoon to get the bits of beef to release into the liquid.
Place the roast back into the dutch oven, pour enough stock or broth over the roast to cover it halfway. Add the reserved vegetables back in with the roast.
Place the lid onto the dutch oven and cook on the middle rack in the preheated oven for about 1 hour and 45 minutes to 2 hours, depending on the size of the roast.
Let the roast stand for 15 to 20 minutes before carving. The internal temperature will continue to rise during standing and reach the desired temperature of about 145-150 degrees F.