1Preheat oven to 325 degree's. In a large pot( ditch oven) add olive oil. Heat till very hot.
2Salt and pepper roast generously on all sides. Place roast in pot and sear each side until it is browned well. Remove to roasting pan with lid.
3In the pot add the butter. Cook onion for a few minutes. Add the chopped garlic with a little bit of rosemary . Cook for about one minute. Do not over brown garlic.
4Place the onion and garlic mixture on top of roast , and sides.
5Brown carrots , and potatoes slightly in the pot. Add to roast pan on the sides of roast. Salt and pepper a little more.
6In the pot add Beef stock to deglaze roast drippings. Place the rosemary in the pan with roast. Pour stock dripping mixture over roast and cover. place on middle rack of oven. Bake 2-3 hours until the meat pulls away with a fork.
7easy no lumps Gravy optional: Remove 1 1/2 cups of stock drippings from roast. Place in pan . Bring to a boil.
8Place water and flour in a shaker cup. Shake vigorously. Add a little at a time to beef drippings and stir until desired thickness. Salt and pepper to taste.