3 1/2 lb. beef shoulder or cross-rib roast, rolled and tied
1 tsp. freshly ground black pepper, to taste
3 tbsp. best-quality olive oil
1 1/2 to 2 c. beef stock
2 c. dry red wine
1 bunch parsley, chopped fine, plus additional for garnish
1 tsp. salt
7 whole cloves
2 1/2 c. coarsely chopped yellow onions
2 c. peeled carrot chunks, 1 inch chunks
8 med. size potatoes, cut
2 c. canned Italian plum tomatoes with juice
1 c. diced celery

1. Preheat oven to 350 degrees.

2. Rub roast with black pepper. Heat olive oil in a heavy flameproof casserole or Dutch oven and sear roast for several minutes on each side, browning well.

3. Pour in stock and wine and add parsley, 1 teaspoon salt, 1 teaspoon black pepper and the whole cloves. Stir in onions, carrots, potatoes, tomatoes and celery. Liquid in casserole should just cover vegetables. Add additional beef stock if necessary. Bring to a simmer on top of the stove, cover and bake in center of oven for 2 1/2 hours.

4. Uncover and cook longer, until meat is tender, about 1 1/2 hours, basting frequently.

5. Transfer roast to a deep serving platter and arrange vegetables around it. Spoon a bit of sauce over all and garnish the platter with parsley. Pass additional sauce in gravy boat. 6 portions.