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1. In a large glass, porcelain or stainless-steel bowl, combine the 3 cups of white wine, ¼ cup of olive oil, ¼ cup of finely chopped parsley, bay leaf, ground allspice and nutmeg, and salt.
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2. Place the rolled and securely tied beef in the mixing bowl and turn it over in the marinade until it has become thoroughly moistened on all sides.
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3. Marinate the beef for at least 6 hours at room temperature or for about 12 hours in the refrigerator, turning the beef occasionally.
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4. Preheat the oven to 350°F. Remove the beef from the marinade and pat it completely dry with paper towels, but do not discard the marinade; set it aside to be used again later.
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5. Over moderately high heat, melt the butter with the oil in a flameproof casserole that is just large enough to hold the beef comfortably.
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6. When the foam subsides, add the beef and brown it on all sides, turning it with 2 wooden spoons. Transfer the browned meat to a plate and discard all but a thin film of the browned fat from the casserole.
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7. Pour in the marinade and boil it briskly over high heat until it has reduced to about 1 cup, meanwhile using a wooden spoon or rubber spatula to scrape in any browned bits clinging to the bottom and sides of the pan.
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8. Return the beef to the casserole and add] cup of white wine and the 2 cups of beef stock. The combined liquid should come about 1/3 of the way up the side of the meat; add more beef stock if necessary.
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9. Bring the casserole to a boil over high heat, cover, and place in the middle of the oven. Braise the beef for 2to 2½ hours, turning it over in the casserole 2 or 3 times.
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10. When it is tender enough to be easily pierced with the tip of a sharp knife, transfer the roast to a cutting board.
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11. Pour the braising liquid through a fine sieve into a 1½-to 2-quart saucepan. Let it settle for a minute or so, then with a large spoon skim off as much surface fat as possible.
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12. Boil the braising liquid briskly over high heat, stirring occasionally, until it has reduced to about 2 cups. Stir in 2 tablespoons of finely chopped parsley, the chopped anchovy and lemon juice.
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13. Taste the sauce and season it with salt and pepper if needed. Cut the strings off the beef and carve the roast into thin, even slices.
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14. Arrange the slices of beef, slightly overlapping, in a row on a heated platter. Moisten them with a few tablespoons of the hot sauce and pass the rest separately, in a sauceboat.
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