Remove raw meat from wrapping and lay flat on a clean dry surface.
Sprinkle each side with the seasoning ingredients: salt, black pepper, herbs, garlic, and olive oil (see herb note). I always use salt first so it really can sink into the meat.
After seasoning, fold roast in half (if using deboned roast; otherwise no fold or roll necessary) and secure with butcher or kitchen twice and wrap tightly with plastic wrap and place in refrigerator to rest.
Allow meat to absorb flavorings for a minimum of 6 hours or up to overnight.
Before cooking, unwrap roast and allow the roast to come to room temperature for about 45 minutes.
In the meantime, preheat the oven to 350 degrees.
While the oven is preheating, begin browning the meat on the stove top. Coat the bottom of a large pan with olive oil and brown the roast on all sides on the stove top. Time to browning will vary depending on power of burner. You'll just need a little color on the roast.
Prepare to oven roast the meat. Add carrots, celery, onion and wine to a roasting pan, and immediately transfer the roast on top of vegetables.
Roasting time will vary according to weight of your roast (guideline is 20 min per pound uncovered; I covered mine so the juices accumulated and didn't burn off and mine was finished in about 15 minutes per pound, which totaled 1 hour for a 4 pound roast). Finished temperature should read 145 degrees F.
Alternatively, the meat can be cooked in the slow cooker (suggested slow cooker time is 2 to 4 hours on low; check meat early for finished cooked temperature of 145 degrees F.)
After the meat is cooked, allow it to cool for 10 minutes and then slice very thinly.
While the meat is cooking, prepare the broccoli rabe.