Heat oil in a large skillet or Dutch oven (You need enough to cover the bottom of the pan)
sprinkle Roast on both sides with salt and pepper.
brown meat on both sides.
When meat is browned, remove from pan. Add onions to pan and saute for 3-4 minutes. Add Garlic and saute 1 more minute.
You now have a few options for cooking. Oven at 350º, 3-4 hours, Crockpot all day, or if using a large Dutch oven you can leave the pot on the stove top, and simmer on low for 3 hours or so.
So Choose you method of cooking..and we will assemble the rest.
In a large bowl, combine Chili Sauce, Wine and Worcestershire sauce.
Cover the top of the roast with the sautéed Onions and Garlic and then pour sauce mixture over the roast. The sauce should come half way up the roast - its OK if it totally comes up the sides. If there is not enough liquid (Depending on the size of the roast) Add a little Beef or chicken stock or water.
Cover Roast - or close crock pot lid. If cooking roast in oven, cover with foil, if your roasting pan does not have a lid.
After cooking for 1 1/2 hours, add carrots (1-2 lbs). Continue cooking Until meat and Carrots are tender. (3-4 hours total)
Remove meat from pan, and cover with onions and carrots. If the sauce is too thin,Place it on a burner on the stove (High Heat) take 1 tbsp. flour and 1 cup beef broth or water and combine them in a container with a lid. Shake very vigorously to combine, and remove the lumps, and strain into the sauce mixture over high heat. Whisk until combined and desired thickness is achieved.
We serve this roast with buttery mashed potatoes.
The left overs are then served over butter egg noodles instead of the mashed potatoes.