Using a sharp paring knife, cut 8 one-inch-deep slits into the roast. Stuff one garlic slice in each slit. Combine the spices together, and then sprinkle evenly over entire roast. In a deep dutch oven pan, heat the oil on high heat and sear the roast on all sides to a deep color. Set aside.
In the same dutch oven, add chopped onions, chopped celery, chopped bell pepper, and remaining garlic. Sauté until vegetables wilt. Add the tomatoes with their juices and cook for an additional 3 minutes. Place the roast back in the dutch oven. Pour in the wine and bring to a boil. Add beef stock and rosemary and bring to a boil again. Reduce liquids to a simmer, and continue cooking for 4 hours, or until meat is tender.
Once the roast is cooked, remove from the dutch oven and set aside. Strain any herbs and discard the vegetables. Return the roast to pot with remaining uncooked onions, carrots, and potatoes. Bring to a boil and cook covered until vegetables are tender. Season broth with salt and pepper, if needed.