ratdog: when you go to cook the roast, first brown the sides of the roast using melted butter or even olive oil in a good sized pot (keeps the grease from splattering out). After the meat has been browned, leave it in the pot and add enough water to come up about halfway up the roast, then add enough red wine to bring it almost to cover the meat. Then add 3 or 4 cloves (individual segments) of fresh garlic (cut them in half and just toss them into the pot). Bring the liquid to a boil and then turn the heat down until you get a low, gentle boil and cook it that way, covered, for about 2-2.5 hours. Then add your potatoes, carrots and onions - chop up the taters into chunks, carrots into bite size and the onion (no more than two medium size or one large) into quarters and toss them all into the pot. You can even add more garlic if you prefer. Bring the mixture back up to a boil and then reduce the heat until you are back to the low, gentle boil you had before and cook for about another hour and one half, covered, for a total of about four hours total cooking time. Make certain the potatoes and carrots are thoroughly cooked (when you can easily pass a thin wqooded barbeque skewer through them), turn off the heat, take the roast out, cut and serve with the veggies. Enjoy and HTH. Mikey.
