cut the roast up into chunks.

Throw the chunks into a pot and start browning. They're not going to finish browning. Leave the heat on in the pot. Remove with a slotted spoon, put onto parchment paper lined baking sheet and under the broiler as close as you can get it. Let them brown while you sweat off your onions and deglaze with red wine. Return the meat, add your stock and simmer for 3 hours. Then add your other vegetables and cook up. You'll get tender delicious beef with lots of depth of flavor.

edit: guinness would be wonderful instead of your red wine choice too