Heat vegetable oil in a large frying pan over medium-high heat. Place beef roast into the frying pan and sear until browned on each side. Remove from heat and set aside.
Combine passata, cranberry sauce, horseradish, mustard, cider vinegar and red wine in a large pot and bring to the boil over medium-high heat.
Place roast into the pot and cover. Reduce heat to low and simmer until beef is tender, 2 to 3 hours, basting and turning roast occasionally.
Place roast on a large serving plate. Cover the meat with two layers of foil and allow to rest in a warm area for 10 minutes. Meanwhile, increase heat to medium-high and allow the sauce to reduce to desired consistency. Slice the roast and serve with sauce.