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1
Adjust oven rack to middle position and heat oven to 300 degrees thoroughly pat roast dry with paper towels; sprinkle generously with salt and pepper.
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2
Heat oil in large heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking.
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3
Brown roast thoroughly on all sides, reducing heat if fat begins to smoke, 8 to 10 minutes.
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4
Transfer roast to large plate set aside.
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5
Reduce heat to medium add onion, carrot, and celery to pot and cook, stirring occasionally, until beginning to brown, 6 to 8 minutes.
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6
Add garlic and sugar; cook until fragrant, about 30 seconds.
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7
Add chicken and beef broths and thyme, scraping bottom of pan with wooden spoon to loosen browned bits.
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8
Return roast and any accumulated juices to pot; add enough water to come halfway up sides of roast.
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9
Bring liquid to simmer over medium heat, then place large piece of foil over pot and cover tightly with lid; transfer pot to oven.
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10
Cook, turning roast every 30 minutes, until roast is almost tender (sharp knife should meet little resistance), 3 to 3 1/2 hours.
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11
Add carrots, red potatoes, and parsnips to Dutch oven, submerging them in liquid.
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12
Continue to cook until vegetables are almost tender, 20 to 30 minutes.
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13
Transfer roast to carving board; tent with foil to keep warm.
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14
Allow liquid in pot to settle about 5 minutes, then use wide spoon to skim fat off surface discard thyme sprig.
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15
Add wine and salt and pepper to taste; boil over high heat until vegetables are fully tender, 5 to 10 minutes.
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16
Using slotted spoon, transfer vegetables to warmed serving bowl or platter.
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17
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 serve.
