Place it in a wide, deep baking pan (like a turkey roaster).
Preheat the broiler, and put the rack 4" from the heat, or enough room to allow for the pan.
Put the meat under the broiler and leave the door ajar so the element stays lit.
Broil for about 15 min, or until a deep brown.
Turn it over, and broil for 5 min more.
As the meat cooks, heat the olive oil in a skillet over medium heat.
Add the onion, celery, and carrot.
Increase the heat to high and cook, stirring occasionally, for about 5 min, or until softened. If the vegetables begin to burn or stick, turn the heat down.
Add the garlic to the softened vegetables.
Reduce the heat to medium low and cook, stirring occasionally for another 3-4 minute.
Scrape the softened vegetables into the pan with the browned meat.
Add the wine (or beef broth), tomatoes, thyme, and bay leaf.
Heat oven to 300ºF.
Cover the pan with foil, and crimp it tightly.
Bake for 3 hours.
Remove the pan from the oven, and remove the meat to a serving platter.
Remove and discard the bay leaf from the sauce.
Put the sauce into a blender (or use a hand held immersion blender) to blend the liquid and vegetables into a smooth sauce.
Cover the meat with the sauce and serve.
Serve with mashed potatoes. Leftovers freeze well.
**NOTE: For a GREAT leftover dish. Shred the leftover roast in a skillet with the leftover sauce (like BBQ pork/beef) with two forks. It is easier to do when the roast is warmed. Serve this over the pasta of your choice, we like fettuccine.