Heat oven to 300°. Dry the roast with a paper towel, rub with flour and sprinkle on seasoning or salt and pepper all over the roast.

1. In a large Dutch oven or oven safe pot over high heat, heat the oil. Sear the roast on all sides until really browned, about 4 minutes on each side. Remove the roast to a plate and set aside.

2. Add chopped onion and carrots to the drippings and cook until the onions just start to brown. Add the garlic and cook for another 1 minute. Add the wine, and beef broth. Put the roast back in the pot and add the bay leaves, rosemary, and oregeno. - if you need a little more liquid to almost cover the meat, add more beef broth.

3. Bring back to a simmer. Cover tightly and bake for 3 hours, turning the roast and removing the lid after 2 hours.

4 Strain juices from the roast and pour the juices into a saucepan. Cover the roast and vegetables and keep warm.

5 Put the saucepan with strained juices over medium high heat and bring to a boil. Reduce heat to medium and simmer for 5 minutes. If you want a thicker sauce, mix 3 tbsp of flour in a cup of water until it is smooth, then pour into the juices a little at a time until you get the desired thickness. Taste and add salt and pepper, as needed. Slice the roast and serve with the vegetables and juices.