1 3-4 pound beef roast 1 bottle light red wine, Amarone, Beaujolais, Barbera d'Alba, or similar 1 cup beef or vegetable stock 1 yellow onion, peeled and diced 2 medium carrots, peeled and diced 2 ribs celery, diced 3 cloves garlic, peeled and diced 3/4 cup olive oil herb bundle, consisting of bay leaves, rosemary, and thyme Liberally salt and pepper the roast on all side In a stew pot with a tight-fitting lid, place the diced vegetables, beef roast, stock, 1/4 cup of the olive oil, herb bundle, and enough wine to (mostly) cover the roast, reserving at least 1/4 cup Bring to simmer over medium-high heat Reduce heat to low and cover the pot Cook for 3-4 hours, turning roast occasionally When roast is very tender, remove from pot and set on cutting board, covering with foil to keep warm Remove herb bundle and strain broth into separate container, reserving vegetable mixture Return empty pot to stove over medium-high heat, and add 1/4 cup olive oil When oil is hot, add vegetable mixture and mash with potato masher Add 1/2 cup reserved broth and cook until liquid evaporates Add 1/4 cup wine and cook until liquid evaporates Add remaining olive oil, and cook until mixture darkens Slice beef and serve, spooning sauce over the slices