Season roast with a generous amount of salt and pepper on all sides. Wrap in plastic and refrigerate for up to 24 hours*
Heat your choice of fat on a metal baking pan on the stovetop. Grab the roast using a pair of large heavy duty kitchen tongs and place in heated pan. Brown roast on all sides for about 2-3 minutes each side, then set aside.
While the roast is sautéing chop up vegetables. Place the carrots, celery, onion and garlic along with the aromatics in the baking pan. You can make a neat bouquet with rosemary, thyme and bay leaf using some kitchen twine or simply place them loosely in the pan. Give it a shake to mix the vegetables and herbs, then transfer the roast back to the pan, placing it on top of that vegetable trivet. Roast at 350F for 1 hour and 25 mins for medium, less time if you want some pink in the middle.
When done, trasfer the roast to a platter and cover with aluminum foil. Let it rest for about 30 minutes while you work on the gravy.
For the gravy, once you have removed the roast leave veggies just the way it is in cooking pan. Working on stovetop, bring vegetables to a quick sauté, about 1-2 minutes. Add in 1/2 cup of red wine and let it simmer to reduce, about 3-4 minutes. Add in broth and flour, whisk to combine. Give it a taste and adjust salt and pepper, as needed. Turn heat to medium low and let it simmer for 15-20mins or until thickened.
Transfer gravy to a bowl** Using an immersion blender on low speed, work it through the veggies but you don't need to get every single piece down to a paste, instead just give it a rough blending*** Then pour gravy through a sieve into another bowl. Keep gravy warm until ready to serve.
When ready to serve, slice the roast into think slices using a carving knife. Pour gravy on top and enjoy!