In a large stockpot over medium-high heat, add the oil and allow to heat for 1 minute. Brown the roast on all sides, creating a brown crust.
To the stockpot, add all of the ingredients EXCEPT the carrots, onion, and potatoes.
Bring the liquid to a boil. Cover the stockpot and reduce the heat to simmer on low for 2 to 2 ½ hours. Check after 1 hour and add more liquid if needed.
After 2 hours, add the vegetables. Continue simmering for 30 minutes more or until the vegetables are fork tender. Remove the roast and vegetables from the liquid.
If a gravy is desired, whisk together 1 cup water and ¼ cup corn starch. Pour the mixture into the pot with the remaining liquid and bring to a boil over medium-high heat, stirring as needed until thickened.