As I wrote, their recipe.

The last I made,ni didn't use red wine. I inserted the garlic clove slices. Rubbed it with olive oil. Black pepper, salt, "Tuscan" herbs and spices. I find doing the inserted garlic slices a night before gives better flavour. Not much only when cooking.

In the camp oven maybe two hours.

The red wine in the base of the pan would be used for basting. And also in the foil cover, the liquids evaporate and condense within the cover.

I didn't use a rack, nor is there any need to turn a roast over,