If your going to cook it in the oven with wine why not make a Sauerbraten

Recipe courtesy of Gourmet MagazineBegin this recipe three days before you plan to serve it. 1 (2-4 pound) boned and rolled roast)2 medium-size yellow onions, peeled and sliced thin1 stalk celery, coarsely chopped (include top)1 large carrot, peeled and sliced thin3 cloves3 peppercorns2 bay leaves2 cups dry red wine or red wine vinegar3 cups cold water1 tablespoon salt1/2 teaspoon pepper2 beef marrowbones (about 1 pound)1/4 cup cooking oil1/2 cup lard, or margarine1/2 cup unsifted flour12 gingersnaps, crumbled1 to 2 tablespoons sugarPlace beef, vegetables, cloves, peppercorns, and bay leaves in a large bowl. Bring wine, water, salt, and pepper to a boil and pour over beef. Cover and refrigerate 3 days, turning beef in marinade twice a day. About 3 hours before you' re ready to serve, remove beef from marinade and pat dry with paper toweling; reserve marinade. Brown beef and marrowbones well in oil in a large kettle over moderate heat, about 15 minutes. (Note: If bones brown before meat, remove temporarily.) Add marinade, cover, and simmer 1 1/2 hours, turn meat, re-cover, and simmer 1 to 1 1/2 hours longer until tender; transfer to a large platter and keep warm. Strain marinade and discard vegetables; scoop marrow from bones, sieve, and add to marinade. Heat 1/2 cup lard or margarine in a heavy saucepan over moderate heat, blend in flour and brown 1 to 2 minutes. Stir in marinade, reduce heat to low, and cook, stirring, until thickened. Mix in gingersnaps and sugar to taste. Carve meat at the table - not too thin or slices will crumble - and serve with plenty of gravy. Or carve in the kitchen, arrange slices slightly overlapping on a platter, and pour some of the gravy down the center; pass the rest. Serve with Potato Dumplings, Spdtzle, or boiled potatoes. Prep Time: 36 hoursCook Time: 3 hours 15 minutes
I usually omit the marrow bones