Place half of the vegetables and herbs in the bottom of the marinating dish. Dry the meat well with paper towels and rub with the salt and pepper. Place the meat on the vegetables. Spread the rest of the vegetables and herbs over the meat and pour on the wine and olive oil. Let the meat marinate from one to six hours on the counter or overnight in the refrigerator. Turn and baste the meat occasionally.

Thirty minutes before cooking, lift the meat out of the marinade and dry with paper towels. The meat will not brown if damp.

Heat another two to three tablespoons of oil in a heavy casserole with a tight-fitting lid. Brown the meat well on all sides. This can take up to 15 minutes.

Set the meat aside on a plate.

Pour the marinade into the casserole and boil it down until partially reduced (this boils off the alcohol).

Add two to three cups of beef stock or water to come halfway up the meat.

Bring to a simmer on top of the stove.

Cover tightly and set in a preheated 325-degree-Fahrenheit oven.

Let the roast braise for two to two and a half hours.

Turn the meat occasionally while braising.

When the meat is tender, lift it out of the liquid.

Strain the liquid through a sieve into a saucepan and press the liquid out of the vegetables.

Simmer until the liquid is reduced and syrupy. There should be approximately two cups finished liquid. Taste and correct the seasoning.

Slice the meat against the grain into thin slices, arrange on a platter and spoon the gravy over all.