Combine the first 4 ingredients, coat roast with mixture. In Dutch oven brown the roast on all sides in hot oil. Remove from heat. Combine the soup, gravy base, bay leaf, and 1/2 cup of water, pour over roast. Cook, covered, at 325ºF. for 1 1/2 hours, stirring soup mixture occasionally. Add the onions, carrots, and green pepper. Cook until the meat and vegetables are tender, about 1 hour longer. To serve, discard the bay leaf and remove strings from meat. Arrange the meat and vegetables on platter. Spoon some soup mixture on top, pass the remaining mixture. Serves 6