Have you ever made Beef Bourguignon? It's supposed to be a stew, but you could do it with a roast. I'd say:

1. Coat the roast in salt & pepper, then sear it in a very hot saucepan until it's browned.
2. Put it into an oven safe pot and cover it with red wine, maybe a little beef stock, and throw in a bay leaf, some whole pepper corns, a few carrots, onions, celery and maybe a few garlic cloves.
3. Stew the meat in your oven at like, 350 or so, for like an hour or until it's tender and has reached the desired internal temperature. (I think it's like 180 for medium rare?)
4. Return the pot to the stove and add a few more carrots, so you can eat them with the roast, and a bag of frozen small onions. Cook until the veggies are tender and serve it all together.
5. Finish with, if you have it, a tablespoon or two of Creme de Cassis, which is a tangy kind of liquor that balances out the acidity of the wine.

This would be perfect with mashed potatoes, or even some oven roasted potatoes. Or, you could boil some potatoes, slice them into wedges and serve the roast over them.