Peel the carrot and chop into small pieces.
Wash the celery stalks, pat dry, trim the ends off and cut into pieces.

Trim any fat off of the roast and place in a bowl. Add the chopped onion, carrot and celery to the bowl.

Pour the wine over the bowl. Add the bay leaves, black peppercorns and the teaspoon of salt 5 to the marinade.
Cover the bowl with plastic cling film and place in the refrigerator for 24 hours.

Periodically remove the bowl from the refrigerator and turn the roast over in the marinade, then replace in the refrigerator to continue marinating.

Heat the clarified butter in a dutch oven over medium heat. Remove the beef roast from the marinade, pat dry with paper towels and brown on all sides.

Add the marinade and the vegetables to the Dutch oven and bring to a boil. Turn the heat down to low and simmer for 45 minutes.

Bring a large pot of salted water to a boil. Add the egg noodles and cook until soft. Drain the noodles, place in a bowl and add the 2 tablespoons of unsalted butter.

Toss the noodles to coat with the melting butter and then add the chopped fresh parsley and toss again.

Season with salt and freshly ground pepper and toss again.

Cover the finished egg noodles with foil and store in a warm place or in the warm oven until ready to serve.

Remove the roast from the dutch oven and turn off the heat. Transfer the beef roast to a cutting board and let it rest.

In the meantime, strain the sauce through a large strainer into a small saucepan over a medium heat.

Stir in the grated unsalted butter and the tablespoon of all-purpose flour.

Cook until fully incorporated and the sauce thickens a bit.

Whisk in a tablespoon of all-purpose flour if the sauce is too thin.

Place the buttered parsley noodles on a platter. Cut the cooked roast into pieces, transfer to the platter with the noodles and pour the sauce over to top.

Alternately, transfer the wine sauce to a gravy boat or small pitcher and serve on the side.