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1
Pre-heat oven to 300 F.
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2
Dry roast with paper towels and tie with twine if necessary.
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3
Salt and pepper roast generously.
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4
Heat oil in dutch oven over medium high heat.
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5
Brown meat on all sides (approximately 2 minutes per side).
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6
Put roast on a plate.
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7
Reduce heat to medim and saute onions, celery and carrots until starting to brown.
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8
Add garlic, sugar, tomato paste and flour.
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9
Cook until fragrant (approximately 30 seconds).
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10
Add whole bottle of wine, taking care to scrape up brown bits on bottom of dutch oven.
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11
Return the roast to the pot.
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12
Add bay leaves, cinnamon, cloves, thyme and parsley.
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13
Bring to simmer.
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14
Cover dutch oven with foil and cook in oven for 3.5 to 4 hours turning meat every 30 minutes or so.
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15
Remove meat to cutting board and tent with foil.
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16
Bring liquid to boil over stove whisking to thicken.
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17
Puree vegetables in food processor or with immersion blender.
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18
Slice meat and cover with sauce.
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19
Note I think we have also done this in slow cooker on low for 6-7 hours.
