Place roast in a large mixing bowl. Add the minced garlic, one tablespoon olive oil and one teaspoon each garlic powder, onion powder, paprika, and kosher salt, half a teaspoon turmeric, one-fourth teaspoon cinnamon and three-fourths teaspoon black pepper. Massage the seasoning into the meat.

Heat a Dutch oven or braiser over medium-high heat. Add neutral oil to just coat the bottom. Once the oil is shimmering, sear the roast for three to four minutes per side until deeply golden brown. Remove from the pot and set aside on a plate, reserving any juices.

Place the potatoes and baby carrots in the same bowl used for the meat. Toss with remaining olive oil and spices until well coated. Set aside.

Reduce heat to medium and add the onions to the same pot. Sauté five to seven minutes, stirring occasionally, until softened and golden. Pour in the red wine, scraping up any browned bits from the bottom with a wooden spoon. Simmer for four to five minutes, reducing slightly.

Add the potatoes and carrots to the pot, stirring to combine with the onions. Nestle the seared roast on top of the vegetables.

Pour one cup boiling water into the mixing bowl (used for the meat and vegetables) to capture any remaining seasoning, then pour into the pot. Cover, reduce heat to low, and simmer for one to one and a half hours.

Preheat oven to 325 degrees Fahrenheit.

After one and a half hours, uncover the pot and flip the roast. Nestle the cabbage wedges, ensuring they are partially submerged in the braising liquid. Cover and transfer to the oven.

Braise for another 45–60 minutes, until the meat is fork-tender and the cabbage is soft.

To serve, slice the pot roast and serve with a generous portion of potatoes, carrots, and cabbage. Spoon some of the rich braising liquid over the top for extra flavor.