Using paper towels, pat the roast dry on all sides. Liberally salt and pepper the roast on all sides.
Heat olive oil in a Dutch oven over medium high heat. Sear the roast on all sides. Remove the roast to a plate.
Add sliced onions and sauté 3 – 5 minutes until tender. Place the roast on top of the onions along with any accumulated juices.
Place the garlic cloves and bay leaves around the roast. Sprinkle the peppercorns around and on top of the roast.
Pour the brandy over the roast, careful not to drip on the stove and cause a flame. Cook for 3 – 4 minutes to burn off the alcohol, then cover the roast and bring to a boil and cook for an additional 2- 3 minutes.
Remove the lid and add the beef stock. Cover and return to a boil. Reduce heat to simmer and cook for 2 – 3 hours.
About 45 minutes prior to serving, add carrots and potatoes around the roast. Bring liquid back to a boil, then reduce to a simmer.
Cook 30 – 45 minutes until carrots and potatoes are tender.
