Season the meat with salt and pepper. Heat the oil in a roasting pan and sear the roast on all sides. Then place the roasting pan in the preheated oven (200°C, convection 170°C) (approximately 400°F) and cook for about 15 minutes. Meanwhile, peel and chop the onions and garlic. Peel the carrots and celery and cut into pieces. Rinse and chop the parsley. Add the onions, garlic, parsley, carrots and celery to the meat and sauté, Deglaze with port wine, boil down, add wine and stock and cook everything for about 70-80 minutes. Periodically, baste the meat with the gravy. Remove the finished cooked meat and vegetables, pour the gravy through a sieve and season to taste.
Sprinkle the meat with the honey and broil until brown very briefly. Serve with the sauce.