With the help of a larding needle, lard the meat with strips of bacon and slices of garlic, then tie into shape with kitchen twine. Strain the tomatoes. In a roasting pan with a lid, sauté the onions, carrots and celery in olive oil and brown the roast on all sides. Pour the red wine, let it boil down for 2 minutes and add the strained tomatoes. Season with salt and pepper. Cover the roast and braise on a low flame for about 4 hours. Meanwhile, pour in some soup from time to time to prevent the sauce from thickening too much. Remove the kitchen twine, carve the roast and pour the sauce over it through a sieve.
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