dry the roast well.
sear it well. that's flavor.
remove roast, and saute onion.
when onion is translucent, add a couple tbsp of ketchup. cook until the sugars caramelize. (you can also use tomato paste) just a minute or so. it sounds strange, but adds a lot of depth of flavor.
deglaze with wine. (I prefer white)
add beef stock, salt, pepper, garlic clove and reduce to just a couple of cups. (the roast will surrender a lot of liquid, so you don't need much)
add whatever veges + roast and simmer till done.