Season meat with seasoned salt and let the roast come to room temperature.

Coat the bottom of a heavy, large skillet with some of the oil. Heat to medium high.

Brown beef roast on all sides. Remove from skillet.

Add remaining oil to skillet. Thrown in onions and cook 3 to 4 minutes until soft and limp. Add garlic and cook an additional two minutes.

Sprinkle onion mixture with flour. Stir and cook until all the grease is absorbed and the flour has lost its white appearance; only a couple of minutes.

Slowly pour in beef stock and wine, whisk constantly to mix the liquid with the flour and prevent lumps. Bring up to a boil. The mixture should start to thicken up.

Add beef roast back to skillet. Spoon gravy over the top. Cover and cook at 300 degrees for 3 to 4 hours or until tender. Baste the roast with gravy about every hour while cooking.

Remove from oven and transfer roast to a carving board. Let rest 10 minutes before carving.

If a thicker gravy is desired, dissolve 1 tablespoon cornstarch in an ounce or two of water. Place gravy on a burner and bring it back up to a boil. Keep adding small amounts of the cornstarch slurry and stirring constantly. until the gravy reaches the thickness you desire. Taste for seasoning.

Slice roast and serve with gravy over rice.