28 ounce canned tomatoes whole with juice, lightly crushed with hands and pulp removed canned
2 cups carrot chunks
3 celery stalks cut into 1-inch pieces
1 tablespoon basil dried
3 large cloves garlic minced
1 teaspoon sea salt to taste
2 teaspoons ground pepper black to taste
2 teaspoons kosher salt to taste
2 tablespoons olive oil
0.5 onion diced
2 tablespoons oregano dried
0.3 cup cooking sherry dry
5.5 ounce tomato-vegetable juice cocktail canned (such as V8®)
2 cups yukon gold potato chunks
Equipment
bowl
frying pan
pot
wooden spoon
dutch oven
Directions
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.
