Italian Pot Roast

Name: Italian Pot Roast
Ingredients: 3 1/2 to 4 pound rump or chuck beef roast; 1 teaspoon salt plus more to taste; 1/2 teaspoon freshly ground black pepper; 1/2 cup extra virgin olive oil; 1 large carrot, diced (about 1 cup); 1 large celery stalk, diced (about 1 cup); 1 medium red onion, diced (1 to 1 1/2 cups); 2 garlic cloves, finely minced; 2 Tbsp chopped fresh flat-leaf parsley; 1 bay leaf; 1 Tbsp finely chopped fresh sage; 3 cups medium-bodied Italian red wine (we used a Barbera); 1 28-ounce can Italian plum tomatoes, put through a food mill to remove the seeds