Adapted from Griswold Inn recipe
Heat oven to 325°. Season meat with salt and pepper on all sides. In a Dutch oven over high setting, heat oil and sear roast on all sides. Remove roast and deglaze pan with red wine. Add vegetables and return roast to pan. Add stock and cover. Roast 3 to 4 hours, until tender. Remove from pan and untie. Tent with foil. With an immersion blender or in a food processor, puree vegetables and braising juices. Slice roast and serve with sauce on the side.