Using the tip of a sharp paring knife, make 20 evenly spaced small slits about 1 1/2 inches deep all over the pot roast. Using your fingers, insert the garlic cloves as deep into the slits as possible.
Season the roast on all sides with the salt and pepper.
In a Dutch oven, heat the oil over high heat. Add the oil and carefully add the meat. Sear the meat on all sides until very well browned, 4 to 6 minutes per side. Add the vegetables, carefully add the water and cover the pot. Reduce the heat to low to medium-low and cook until the roast is very tender, 3 to 3 1/2 hours, turning 2 or 3 times during the entire cooking time, adding a little more water and wine if desired, as needed, so that a little liquid is always on the bottom of the pan.
Transfer the meat to a platter and let rest 10 minutes. Slice or pull the meat apart into serving pieces and drizzle the pan juices over the top.
Yield: 6 to 8 servings