When I make a French roast I put onion slices (about 2 or 3 onions, depending on their size) and carrot chunks (about 1″) from 3 or 4 carrots and 1/2 lb. mushrooms cut in quarters in the bottom of the pot. Then I put in the roast, season it with pepper and garlic powder. Then I pour in a bottle (yes, the whole bottle) of burgundy wine. Bring to a boil and simmer for about 3 hours or more (I usually take a nap as the fumes make me sleepy).
Remove from the pot and let it sit for a bit.
Meanwhile, add one can of tomato paste to the gravy and stir until smooth.
Slice the roast and add it back into the gravy until ready to serve.
Sometimes, if I’m lazy, I’ll had some potatoes (cut in quarters lengthwise) with all the other vegetables, and then I don’t have to make a potato side dish.