In a frying pan, mix olive oil, Sea Salt and Pepper. Heat pan on medium high. Pan Sear both sides of roast, making sure you have a golden brown on each side. This normally only takes 5-10 minutes, depending on heat.
**If you are adding minced garlic, add garlic to saute pan at this time.
Clean Carrots, peel and slice into 2" wedges. Do the same with the Onion. Clean Celery, cut into 1/2" pieces. Clean yellow Potatoes, cut into quarters. Set aside.
Heat oven to 350 degrees. Using large deep sided roasting pan, add 1/2 cup of wine and 1/2 of water to pan.
Place Roast into pan, arrange carrots, potatoes, onion and celery around the roast in the pan. Cover with Foil.
Bake for 3 to 4 Hours, depending on size of Roast. I normally cook mine for 3-1/2 hours at 350 degrees.
You can make gravy, just remove roast and veggies when done cooking. Spoon off grease. Add remaining juices to a saucepan, adding 1/2 teaspoonfuls of CornStarch, with water to mixture to thicken. Bring to a boil, stirring constantly.