Heat pan over medium high heat.
Season the roast with salt and pepper, and then spray both sides lightly with oil.
When pan is hot, sear roast for 2½ to 3 minutes on each side. Remove from pan and set aside.
With the temperature still on medium high, add the onion, chipotle peppers and cumin and sauté 1½ to 2 minutes. Add tomato paste and cook for 1 to 2 minutes, stirring frequently.
Add the garlic and stir 2 minutes. Pour ½ cup of beef broth into the hot pan and stir.
Add the roast back to the pan, along with the wine, black beans, carrots, diced tomatoes, cloves and enough beef stock to cover at least half of the roast. Season with salt and pepper to taste.
Cover the pan and reduce heat to low/simmer. Cook for 3 to 3½ hours.