Using a slow cook method in this recipe makes for a supremely tender meat. The vegetables and wine imbue it with depth and richness, making it as flavorful as it is soft.
Sauté onions and garlic cloves in oil until golden brown. Remove from pan and sear roast on all sides, browning evenly.
Sprinkle roast generously with spices. Drizzle about one tablespoon oil over meat and rub in spices to coat well.
Place vegetables into a large roaster pan, deep enough to contain the meat. Add meat and arrange vegetables over and under meat.
Spoon sautéed onions and garlic over the meat. Add the water and wine to the pan. Cover pan tightly and bake at 200 degrees Fahrenheit (100 degrees Celsius) for eight to nine hours, or overnight.
Remove pan from oven and cool meat to room temperature. Remove the meat from the gravy and wrap tightly in foil; refrigerate to cool. Once roast is cool, slice and return meat to pan. Reheat to serve.