Preheat oven to 325 degrees.
Heat a dutch oven or wide thick pot over medium heat and add 2 tbsp olive oil.
Sprinkle salt and pepper liberally over roast and dredge with flour.
Sear roast for 4-5 minutes on each side until nicely brown, remove and set on platter.
Add large chopped carrots, onions, leeks, celery, garlic, 1 tbsp salt, and 1/2 tsp pepper.
Cook over medium heat for 10-15 minutes, stirring occasionally until tender but not brown.
Add wine, tomatoes, and tomato paste and bring to a boil for 5 minutes.
Next add broth with herbs and Worcestershire to pot.
Add roast and bring to a boil and cover pot.
Place in oven for 3 hours or until fork tender.
Meanwhile, bring a small pot of water to boil with salt and blanch baby carrots until tender. Ice down and chill.
Mix fingerling potatoes with 2 tbsp olive oil, salt, and cracked pepper to taste and roast at 350 degrees for 15 minutes. Remove and cool.
Remove roast and skim off as much fat as possible from sauce.
Take half of the sauce and put in a blender or food processor with the stock veggies and puree until smooth.
Pour the puree back into the rest of the sauce over medium heat. Return to simmer for 15-20 minutes.
Mix 4 tbsp cornstarch with 1/2 cup water, add to sauce, bring to a boil and reduce to a simmer until sauce thickens. Add water if too thick.
Divide roast into 8 to 10 equal portions and reheat baby carrots and fingerling potatoes in sauce.
Put carrots and fingerling potatoes in the center of the plate and put roast on top.
Pour sauce on top of the roast and garnish. Serve hot and enjoy.
Recipe courtesy of Pot Roast and Pinot.