Maver,
I can almost taste your roast. Excellent. Did you ever cover it? One option is to use just one pan. Sear the roast in the oven, and add the stock and wine. Then, after the roast is done, you can remove the beef and stock, leaving a few juices, add a few diced onions and veggies to just brown until translucent, then add a couple TBLs of flour until lightly brown, then return the stock.
No pans to clean, and the roast and sauce are nice. But then you don't get to reserve the stock.
Sounds like you are enjoying the oven.
James