Preheat oven to 225°.

Mix all seasonings including salt and pepper in a small bowl. Rub the roast with 1 tablespoon of olive oil. Rub dried seasoning mixture all over the outside of the roast.

Heat the remaining tablespoon of olive oil in a dutch oven and brown roast on all sides. Move roast to the side and add the chopped onions. Cook onions until tender. Add tomatoes, beef broth and bay leaf to the pan and bring to a light boil.

Remove from heat and cover pan with the lid. Place beef roast into the preheated oven on the middle rack. Bake for 6 hours.

During the last hour of cooking, add the potatoes carrots and onions. Cover again and increase the heat to 375°.

Afer 1 hour, remove roast from the oven and transfer roast and vegetables to a serving platter. Remove and toss the bay leaves. Cover roast with foil to keep warm.

On the stove, cook the juices over medium-high heat and bring to a light boil. Mix together the cornstarch and wine. Slowly whisk mixture into the juices. Cook until gravy has thickened.