Heat the oil in a heavy cast iron pot over medium heat. Coat the roast with the flour, shake off the excess and brown in the hot oil on all sides. Stir in the onions, carrots, celery, garlic and allspice; cook till lightly browned. Pour in the red wine and bring to a simmer before pouring in the beef stock. Reduce heat to low, cover and cook until the beef is tender, about 2 to 3 hours.
When the meat has finished cooking, remove to a cutting board and allow to rest for 10 minutes. While beef is resting, thicken the cooking liquid with the cornflour. Slice the beef and serve with the gravy.