My technique is so different, but I bet I get similar results.

Brown the roast all over in the Dutch oven, like Kendall does, in olive oil. Take it out and park it on a plate on the back of the stove.

Put a bit more olive oil in the Dutch oven and add some minced garlic, a cup of chopped onions, a cup of chopped carrots, some chopped celery if you like it, and good palmful of thyme leaves (fresh if you're lucky enough to have them) and a bayleaf. Also a good grind of black pepper and some kosher salt -- not too much. Saute the lot until the onions are transparent. Pour in a cup of cheap but not toxic dry red wine, bring it to a boil, and cook it down until the wine is at about a quarter of its original volume.

Plunk the roast down on the bed of chopped vegetables and pour a cup or more of warm beef stock over the whole thing. Put the lid on. Bring the stock-and-wine mixture to a boil, then turn the heat down until the sauce is simmering at a bare murmur. Keep it like that until the roast is done -- Kendall's test is good. Turn the roast over a couple of times, and add more stock if the level of liquid decreases from the one-third point.

When it's done, make gravy out of the sauce.