-
1
Adjust oven rack to middle position and heat oven to 300 degrees.
-
2
Thoroughly pat roast dry with paper towels; sprinkle generously with salt and pepper.
-
3
Heat oil in large heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking.
-
4
Brown roast thoroughly on all sides, reducing heat if fat begins to smoke, 8 to 10 minutes.
-
5
Transfer roast to large plate; set aside.
-
6
Reduce heat to medium; add onion, carrot, and celery to pot and cook, stirring occasionally, until beginning to brown, 6 to 8 minutes.
-
7
Add garlic and sugar; cook until fragrant, about 30 seconds.
-
8
Add chicken and beef broths and thyme, scraping bottom of pan with wooden spoon to loosen browned bits.
-
9
Return roast and any accumulated juices to pot; add enough water to come halfway up sides of roast.
-
10
Bring liquid to simmer over medium heat, then cover with lid; transfer pot to oven.
-
11
Cook, turning roast every 30 minutes, until roast is almost tender (sharp knife should meet little resistance), 3 hours.
-
12
Do not allow to boil.
-
13
If this means keeping the lid slightly ajar, then do that.
-
14
Add carrots, red potatoes, and celery to Dutch oven, submerging them in liquid.
-
15
Continue to cook until vegetables are almost tender, about 40 minutes.
-
16
Transfer roast to carving board; tent with foil to keep warm.
-
17
Using slotted spoon, transfer vegetables to warmed serving bowl or platter.
-
18
Pour juices into gravy separator.
-
19
Melt butter in the bottom of the pan and add flour to make a roux.
-
20
Stir until nutty brown.
-
21
Add juices (minus fat) back into the pot.
-
22
Add wine and salt and pepper to taste; simmer over medium high heat, stirring, until gravy reaches desired consistency.
-
23
Using chefs or carving knife, cut meat into 1/2-inch-thick slices or pull apart into large pieces; transfer to bowl or platter with vegetables and pour about 1/2 cup sauce over meat and vegetables.
-
24
Serve, passing remaining sauce separately.
