Preheat the oven, set to broil on high heat (400F).
Remove meat from packaging and dab with clean paper towels.
Place meat into a large roasting pan. If any grizzle is visible, place that side up.
Add a dash of sal and pepper over the beef.
Sprinkle with olive oil.
Place the roasting pan in the oven uncovered.
Cook for 10 minutes. Turn beef over and cook for another 10 minutes.
Set the oven to bake setting at 380F.
Wash the carrots and celery, cutting off the ends of the carrots before placing them into the roasting pan. Cut onion in halves.
Add carrots, celery and onion into the pan.
Add water into the pan.
Cover with lid and bake for 2 hours.
Remove the roast from the oven. Check if the meat is fully cooked by using a meat thermometer.
Remove roast from the pan and place it in a large bowl. Pour 1 cup of the liquid broth from the roasting pan over the roast.