Peppered Roast Beef

5 pounds beef round roast, all visible fat removed
2 tablespoons acceptable vegetable oil
1 teaspoon fresh, coarsely ground black pepper
1 medium onion, sliced
1 medium carrot, sliced
1 large stalk celery, sliced
1/2 cup dry red table wine

Preheat oven to 350 F.
Rub meat with oil and pepper, and place in an open roasting pan. Insert meat thermometer so tip reaches center of thickest part. Arrange onion, carrot and celery slices around meat. Pour wine over meat and vegetables.
Place in oven and cook uncovered 1 1/2 hours, or until meat thermometer registers desired degree of doneness.
If more liquid is needed, baste with additional wine during the roasting period. Do not use drippings from the roast for basting.
Skim fat from pan juices or remove juices with bulb baster and discard fat. Remove meat from pan and slice thin. Spoon pan juices over meat and serve immediately.

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