Preheat the oven to 350℉
Coat the roast with salt, black pepper, and granulated garlic.
Peel the fresh garlic cloves.
Heat the vegetable oil in a Dutch oven or heavy bottomed pot.
Place the seasoned roast into the heated Dutch oven over medium high heat. Brown the roast on all sides.
Lower the heat and add the garlic cloves and rosemary sprigs to the pot.
Carefully add the red wine to the pot, deglazing the bottom of the pan.
Mix together the water and beef bouillon and add the mixture to the pot (you can use beef broth if you choose).
Cover the pot and place it into the oven for 1 hour.
While the beef is in the oven, peel the carrots and rinse the potatoes.
After the first hour remove the pot from the oven and add the carrots and potatoes. If the liquid has evaporated a little too much add some more water, (or beef broth) approximately a cup. There should be at least 2 cups of liquid in the pot.
Cover the pot again and return it to the oven for an hour more.
After about an hour remove the lid and place the pot back into the oven for about 30 minutes more, make certain to keep an eye on the liquid in the pot if you need to add a little bit more water. Maintaining about 2 cups of liquid in the pot.
Remove the beef and vegetables from the pot and set them aside to rest. Remove the rosemary stems and place the pot over low to medium heat. Mix the cold water and cornstarch together until smooth.
Stir the cornstarch mixture into the pot liquid, add more broth, water, or even a bit more wine until the sauce is thickened but pourable.
Stir in the butter to finish and enrich the sauce and season to taste with salt and black pepper.
Slice the meat against the grain and serve it with the cooked vegetables and finished sauce.
