Brasato Stile Italiano (Pot Roast Italian Style)
""This dish takes the ordinary pot roast and transforms it into a delightful and delicious escape from the traditional meat and potatoes. It's a family favorite. Don't forget the crusty Italian bread for dipping! A traditional bruschetta goes well with this also. Although not included in recipe, you can add some cut green pepper with vegetables and throw in some sliced mushrooms for last 1/2 hour if you like. This is my recipe so feel free to make it yours."..."
INGREDIENTS
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1 (3 pound) bottom round roast
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2 teaspoons kosher salt, or to taste
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2 teaspoons ground black pepper, or to taste
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1 teaspoon granulated garlic, or to taste
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2 tablespoons olive oil
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1/2 onion, diced
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3 celery stalks, cut into 1-inch pieces
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3 large cloves garlic, minced
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2 tablespoons dried oregano
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1 tablespoon dried basil
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1/4 cup dry cooking sherry
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1 (28 ounce) can whole tomatoes with juice, lightly crushed with hands and pulp removed
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1 (5.5 ounce) can tomato-vegetable juice cocktail (such as V8®)
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2/3 cup Cabernet Sauvignon wine
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2 cups 1-inch Yukon Gold potato chunks
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2 cups 1-inch carrot chunks
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1 1/2 onions, cut into 1-inch pieces
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