Cooking Steps

• Trim some of the fat from the meat. Pat dry with paper towels. Season generously with salt and pepper. Heat oil in a pot over medium-high heat.
• When the oil is hot, add the roast and cook, turning until browned, 10-12 minutes. Transfer the meat to a platter.
• Reduce heat to medium. Add carrot, celery, and onion. Cook until golden brown, 10-12 minutes. Add garlic, parsley, and sage, and stir until fragrant.
• Add 1 cup of wine and stir, lifting browned vegetables from the bottom of the pan. When the wine is evaporated, return the meat to the pan.
• Raise heat to high, add remaining wine, bay leaf, and tomatoes. Bring to a boil, cover, reduce heat to low, and simmer for 3-4 hours until meat is tender.
• Turn off heat and let the roast sit in its juices for an hour.
• Remove meat from the pot and cover loosely with foil. If the sauce is too thin, boil to reduce to medium-thick consistency.
• Cut the meat into thick slices, place on serving dishes, and spoon sauce over the meat. Serve hot.