||Preheat oven to 130ºC. Brush the beef roast lightly with oil and sear it on all sides over a moderately-high heat until evenly browned. Season the beef with ground pepper and salt.
||Place the onion, celery, carrot, bay leaf, stock and wine in bottom of roasting dish. Place the beef on top of the vegetables.
||Roast the beef for 3 hours. Baste every hour. Check liquid levels during cooking (add a little more stock if needed).
||Remove the beef, cover loosely with foil and allow it to rest for 20 minutes before carving. Serve beef sliced thinly with pan juices and the vegetables or salad.