Trim most of the fat from the top of the roast, leaving a 1/4-inch thick cap on top. Pat the roast dry with paper towels. Rub 2 teaspoons of salt evenly over the entire surface of the roast. Wrap in plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
Place the oven rack to the lower-middle position and preheat to 275 degrees. Pat the roast dry with paper towels and rub with 2 teaspoons pepper. Heat the vegetable oil in a large Dutch oven over medium-high heat, just until almost smoking. Brown the roast on all sides (about 10-12 minutes) then transfer to a V-rack set inside a roasting pan. Carefully transfer the roast to the oven and cook until the meat registers 125 degrees for medium-rare, about 1 1/2 hours to 2 hours.
In the Dutch oven used to brown the roast, add the mushrooms and cook until golden, about 5 minutes. Add the onions, carrots, and celery and cook until browned, another 5 minutes. Stir in the tomato paste, garlic, and flour and cook until the garlic is fragrant, about 2 minutes. Stir in the wine and beef broth, deglazing the pan by scraping up any browned bits with a wooden spoon. Bring the gravy to a boil, then reduce the heat to medium and simmer until thickened.
Strain the gravy then put back in the saucepan. If you prefer a thicker gravy, whisk together 1 tablespoon cornstarch with 1 tablespoon cold water. Drizzle into the simmering gravy stirring constantly. Once your gravy is thick, turn off the heat, add the Worcestershire Sauce and check the seasoning. Add salt and pepper, cover and keep warm.
Place the roast on a cutting board and tent with foil. Allow the roast to rest for 20 minutes then slice crosswise against the grain into 1/2-inch thick slices. Serve with gravy and enjoy!