Heat the oil in a Dutch oven or a sturdy pan that can go in the oven and has a lid. Trim what fat you can from the roast. Salt and pepper it all over, then put in the pan. Leave at least 5 minutes on a side to really brown it good. Turn and do the same thing. If it's more 3-sided than 2, brown the 3rd side as well.

Remove the roast and add the onions. If the pan is fairly dry, add a bit more oil first. Cook the onions 5-10 minutes, until soft and translucent. Put the roast back in the pot, add the cream of mushroom soup and the can of wine. (Had I thought ahead I might have mixed these together in a small bowl first but it worked out fine that I didn't.) Stir in the Worcestershire.

Cover and put in a 300 degree oven for 2 hours or so.

Add the carrots and cook another 45 minutes to an hour.

Remove from the oven and put on the stove. Take out the roast and vegetables.

Mix together the flour and water and add to the juices. Bring to a simmer and cook 5 minutes or so while you slice up the roast.