Mix all the ingredients together in a bowl and refrigerate for 8-24 hours.
Heat the oil in a large dutch oven over medium-high flame. Remove the meat from the marinade, drying it off before searing. Brown the meat on all sides. Add marinade and vegetables to the pot. Bring to a boil, and then reduce heat to low, cover and bake at 150C (300F) for 4 hours. Add water as necessary to maintain liquid so it covers about half of the beef. Remove the meat to a cutting board, cover loosely with foil and set aside to rest for 10-15 minutes.
While the meat is resting, strain the pot liquid through a colander. Discard the sprigs of herbs and puree the vegetables in a food mill, blender or food processor. Stir the pureed vegetables back into the strained liquid and adjust the seasonings. Slice the beef and place it decoratively on a warm platter.
If you like a lighter sauce like I do, you can serve the sauce and vegetables as is or remove the vegetables and reduce the liquid by half, adding the vegetables a couple of minutes before serving.
Serve over polenta or gnocchi, or make polenta cakes, like I did, by make polenta according to the directions on the package. Let the polenta cool, form patties, and fry them in a little olive oil.