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1
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.
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2
Using your fingers, insert the garlic cloves as deep into the slits as possible.
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3
Season the roast on all sides with the salt and pepper.
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4
In a Dutch oven, heat the oil over high heat.
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5
Add the oil and carefully add the meat.
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6
Sear the meat on all sides until very well browned, 4 to 6 minutes per side.
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7
Add the vegetables, carefully add the water and cover the pot.
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8
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 always is on the bottom of the pan.
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9
Transfer the meat to a platter and let rest 10 minutes.
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10
Slice or pull the meat apart into serving pieces and drizzle the pan juices over the top.
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11
Position rack in center of oven and preheat the oven to 350 degrees F.
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12
In a medium saucepan, melt the butter over medium heat.
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13
Add the onion and cook, stirring, until soft, about 3 to 4 minutes.
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14
Add the rice and cook, stirring, until opaque and nutty in aroma, about 2 minutes.
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15
Add the water, chicken broth, and salt and bring to a boil.
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16
Cover the pan with a tight-fitting lid.
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17
Using oven mitts or potholders, transfer to the oven, and bake until the rice is tender and the liquid is absorbed, 25 to 30 minutes.
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18
Using oven mitts or potholders, remove the pan from the oven and add the peas and scallions, if desired.
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19
Toss gently to combine, then replace the cover and allow the rice to sit, undisturbed, for 5 to 10 minutes.
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20
Serve hot.
