Preheat a large heavy duty pot with oil. Season steak with salt and pepper. Place the steak into the heated pot and sear both sides until dark brown, then set aside.
In the same pot, add the carrots, onions, celery and garlic; roast the vegetables until tender and light brown. Deglaze the vegetables by pouring in the red wine, then add the orange zest and juice, beef stock or broth, thyme, parsley, rosemary and the seared steak. Bring to a boil, then lower
heat to a simmer. Cover the pot and cook until meat is tender, about 2 hours.
Remove the steak and strain the liquid. Discard the vegetables then place the liquid and steak back into the pot. Reduce liquid with steak until thick. Drain the water then season to taste with salt and pepper.
Steak should be soft, tender and ready to serve!