Brown roast on both sides in hot oil in a large Dutch oven. Add onion and garlic; cook until onion is tender.
Combine salt, pepper, and tomato sauce; pour over roast, and cook over low heat, uncovered, 1 1/2 hours. Combine next 6 ingredients; pour over roast. Cook over low heat, covered, 1 hour or until tender.
Pare 1-inch strip around center of potatoes. Add potatoes and carrots during last 30 minutes of cooking time. Transfer roast to serving platter, and serve with vegetables.