Clean the vegetables, then slice the onions and carrots and reduce diced celery. Put the meat in a baking dish and cover with marinade prepared with wine, vegetables, bay leaf, peppercorns and garlic. Let it stand for 24 hours, then drain the meat and pat dry.
In a saucepan with olive oil brown the meat, add the filtered liquid marinade, and add the drained vegetables, salt and freshly ground pepper necessary.
Sauté all at once for a few minutes over high heat, then cover the pan and put the pot roast in the preheated oven. Simmer the meat for about two hours and a half.
When the meat is cooked, transfer the meat to a serving dish and keep warm. Slice the meat, sprinkle with the sauce and chopped parsley. The pot roast is ready.