Place beef roast in a large enough bowl. Mix together the celery, celery, carrots, onion, minced garlic clove (not pressed), rosemary and thyme, spreading the whole evenly over the meat. Pour Chianti over the top, marinate until at least halfway up the meat and with the lid closed in the refrigerator for one night. Turn once to the other side. The Chianti must be rather strong and rough – and above all of good quality (so drink only a sip, the rest in the marinade !!).
A day later, strain marinade, set aside, vegetables as well.
Pat the meat well and sear evenly in a roasting pan (with olive oil, of course) at a moderate temperature for a little 15 min.
Put the meat aside and season with a tsp of seasoning.
In the same casserole, sauté the vegetables well, add the tomato puree, marinade, gravy cubes, bay leaves, clove and crushed peppercorns and cook at a good temperature until half done.
Put it in a casserole dish, add meat and water (the meat should be in the liquid up to half its height), maybe season it.
And now the most important thing: steam in the covered casserole for about 3 (three) hours on the lowest shelf of the oven heated to 100 (one hundred) degrees.
Important: You have to stay at the unusually low heat and at the unusually long stewing time!!! The result is worth it!
Turn the roast once on the other side