Tuscan-Jewish Pot Roast

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2 tablespoons extra-virgin olive oil

1 carrot, diced

1 celery stalk, diced

1 onion, diced

1 bay leaf

3 tablespoons freshly chopped rosemary leaves

1/4 cup freshly chopped Italian parsley

2 cloves garlic, minced

Salt and freshly ground black pepper

3 chicken livers, cleaned of membranes and bile

1 brisket of beef (5 to 6 pounds), trimmed of excess fat (eye round of beef or short ribs can also be used)

1 bottle dry red wine

11/2 cups chicken stock or low sodium canned broth

1 1/2 cups milled or crushed canned Italian plum tomatoes