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Preheat the oven to 375°F.
In small bowl, combine garlic, rosemary, salt and pepper.
Rub mixture all over roast and set aside.
Arrange potatoes, onions and carrots in a large roasting pan.
Toss with broth, wine and oil, then arrange roast on top of vegetables.
Cover tightly with foil and roast for 2 1/2 to 3 hours, stirring vegetables occasionally, until meat is tender and vegetables are tender and browned.
Transfer roast and vegetables to a large serving platter, drizzle pan juices over the top and serve.