In a gallon size zip lock bag add beef, onion, garlic, soy sauce, cola, 2 tbsp olive oil and lemon juice. Remove air and seal bag. Refrigerate beef overnight, making sure to turn occasionally so all areas of the beef is fully marinaded

Preheat oven to 300 degrees F. Heat a dutch oven over medium high heat and add in remaining 2 tbsp olive oil. Once oil is hot, add in beef, searing on all sides until browned. Pour marinade from the zip lock bag into the dutch oven and stir, scraping the bottom of the pan with a wooden spoon to loosen the browned bits (this will give you lots of flavor!). Bring the marinade to a boil and cover the dutch oven with a sheet of foil and securing it tightly around the sides. Place the lid on top and put the roast into preheated oven. Bake for 2 1/2 - 3 hours

Remove roast from oven. Turn the roast and add in carrots, potatoes, and celery. Place the lid back on and bake for another 2 hours or until beef and vegetables are fork tender. Transfer beef and 3/4th of vegetables to a serving platter or large shallow bowl

Skim the fat from the remaining juices in the pan. In a small bowl, mix together cornstarch and 1/4 cup of the juices together. Place the dutch oven over medium heat and add in the cornstarch slurry. Using an immersion blender, purée the vegetables while mixing the cornstarch and juices together until the gravy is thickened. Pour some over the roast and serve the remaining gravy on the side with buttered noodles