Heat oil on medium heat in a large pot that you can close with a lid.

Rub meat with salt and pepper. Dust with flour. 

Place the meat in the hot oil and cook each side for a minute or so until it gets crispy and seals in the juiciness.

Remove the meat and add the onion, carrot , and celery.

Add wine, chicken broth and tomato paste. Add salt, pepper and bay leaf. Stir to get the crispy bits from the bottom of the pan.

Place the meat back in and cover. Turn heat to low and cook for 2-3 hours, or 50 minutes per pound of meat.*Secret insider tip: Remove the meat and let it cool before slicing. It will cut much better! Save the juice and veggies, of course. You can reheat the meat before serving.