Heat oil in a large skillet or dutch oven. Combine seasonings and rub onto all sides of roast. Place roast in hot pan and cook until browned on all sides, about 2 minutes per side.
If roast is in a skillet, transfer to a roasting pan. Add vegetables, stock and bay leaf, plus any of the leftover seasoning mixture.
Bake at 325 degrees for about 2-3 hours, until cooked to desired doneness. Remove roast and cover with tin foil to keep warm.
Remove the bay leaf. Bring the pan liquid and veggies to a boil on the stovetop. Combine cornstarch and water until smooth and slowly stir or whisk in to pot. Continue boiling, stirring constantly, until thickened.
Slice roast, spoon some gravy on top of the slices and serve with remaining gravy.
I highly recommend serving this with some mashed potatoes! The gravy takes that deliciousness and takes it to extremes that I didn’t even know were possible. SO good!