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Heat oven to 225 degrees F.
Coat the roast with salt and pepper. Massage the seasoning into the beef.
In a braising pan, warm the olive oil on high heat.
Once the oil is hot, about 2 minutes, add the beef and sear 2 minutes a side. Be sure to sear all sides.
Reduce the heat to low and add the celery and onion. Stir and cook about 4 to 6 minutes.
Deglaze the pan with wine and water, scrapping up the brown pieces stuck to the bottom of the pan.
Add additional water or wine to make sure the roast is covered three-fourths of the way.
Add the garlic, bouillon and herb bundle.
Increase the heat to medium-high and bring to boil.
Cover the pan and place into the oven. Cook for 4 to 5 hours, or until the beef is tender.
Remove the pan from the oven. Remove the roast from the pan and place on a cutting board. Cover with foil.
Make the Tomato Gravy (recipe below).
Slice or chop the roast and top with the Tomato Gravy. Serve warm.