Delicious Pot Roast - cooking recipe

Ingredients

3 1/2 lbs beef shoulder (preferred, but you can use your favorite cut of meat) or 3 1/2 lbs cross-rib roasts, rolled and tied (preferred, but you can use your favorite cut of meat)
1 teaspoon fresh ground black pepper, to taste
3 tablespoons best-quality olive oil
1 1/2 - 2 cups beef stock (I've used canned beef broth in a pinch)
2 cups dry red wine (don't skip the wine!)
1 bunch parsley, chopped fine ((I prefer about a half a bunch. Save the rest for garnish.)
1 teaspoon salt
7 whole cloves (this and the wine are what make it so good)
2 1/2 cups coarsely chopped yellow onions
2 cups peeled carrots, 1 inch chunks
8 medium potatoes, scrubbed and cut into thirds (I peel mine)
2 cups canned Italian plum tomatoes, with juice (gotta be Italian)
1 cup diced celery

Preparation

Preheat oven to 350\u00b0F.
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.
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.
Uncover and cook longer, until meat is tender, about 1-1/2 hours, basting frequently.
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 a gravy boat.