Serves 6

  • 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

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