At least a few hours before cooking (preferably overnight) salt the beef with about a teaspoon per pound and put it in a large baggie in the fridge.
Before searing the meat, sprinkle about a teaspoon of pepper all over the roast.
Add about two tablespoons of olive oil to your dutch oven. My 2 ¾ quart Le Creuset was the perfect size for this roast. You really don't want it to be much bigger than the meat you're cooking.
Add the roast to the pan and sear it all over. Once it is seared on all sides, remove it and set aside.
Add the onion, celery, carrots, and garlic and saute until softened. Add the herbs and tomato puree. Cook for a couple of minutes, stirring up all the pieces that are sticking.
Add the beef roast back to the pan. Pour the entire bottle of wine over the roast. ( Optional: Drink a half glass of the wine. You deserve that by now. I did and can promise it won't affect the flavor. Enjoy!)
Bring to a boil and then set to simmer.
Cover the pan and let it cook on low for 2 ½ hours, stirring occasionally. If the wine doesn't cover the roast, you may want to turn it over every now and then so no part dries out. I ladled the broth over it every so often as it was almost covered.