- 1 (3 pound) bottom round roast
- 2 teaspoons kosher salt, or to taste
- 2 teaspoons ground black pepper, or to taste
- 1 teaspoon granulated garlic, or to taste
- 2 tablespoons olive oil
- 1/2 onion, diced
- 3 celery stalks, cut into 1-inch pieces
- 3 large cloves garlic, minced
- 2 tablespoons dried oregano
- 1 tablespoon dried basil
- 1/4 cup dry cooking sherry
- 1 (28 ounce) can whole tomatoes with juice, lightly crushed with hands and pulp removed
- 1 (5.5 ounce) can tomato-vegetable juice cocktail (such as V8®)
- 2/3 cup Cabernet Sauvignon wine
- 2 cups 1-inch Yukon Gold potato chunks
- 2 cups 1-inch carrot chunks
- 1 1/2 onions, cut into 1-inch pieces
- Generously season roast on all sides with salt, black pepper, and granulated garlic.
- Heat olive oil in a large pot or Dutch oven over high heat until oil begins to smoke. Add roast to pot and sear to form a crust, about 5 minutes per side. Remove roast and lower heat to medium.
- Stir onions, celery, and garlic into pot; cook and stir, scraping any brown bits off the bottom, for 1 to 2 minutes. Add oregano and basil to onion mixture; cook until fragrant, about 1 minute.
- Pour dry sherry into onion mixture; bring to a boil while scraping any browned bits of food off of the bottom of the pan with a wooden spoon. Cook, stirring, until the liquid is reduced, about 5 minutes. Add canned tomatoes and cook until mixture just begins to bubble.
- Stir vegetable juice cocktail and wine into tomato mixture. Return roast and any accumulated juices to pot, reduce heat to low, cover, and simmer for 45 minutes.
- Stir potatoes, carrots, and onions into pot and simmer until meat and vegetables are tender, about 2 1/2 hours. Remove meat to rest; remove vegetables to a bowl. Slice meat and serve topped with vegetables and sauce.
05/12/2018
recipepes.com
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