Dredge the meat in flour. Using a Dutch oven, brown in oil on all sides. Turn off heat and remove beef temporarily to a plate.
Place enough thick rings of onion in pot to cover bottom.
Place meat back in pot on top of onions.
Add bay leaf, garlic, salt and pepper.
Add enough stock to cover onions and bottom part of beef.
Cover pot and place in 325 degree oven for 2 hours. If you like, at this point you can add carrots and potatoes. (I omit this part)
Continue cooking for 45 minutes to 1 hour more.
Carefully remove roast from pot, remove bay leaf and puree liquids in blender to form thick gravy. If you added carrots and potatoes, you will need to remove most of these prior to blending.
*Serve with egg noodles