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1
Adjust oven rack to middle position and heat oven to 300u00b0F.
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2
Thoroughly pat roast dry with paper towels; sprinkle generously with salt and pepper.
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3
Heat oil in large heavy-bottomed Dutch oven over medium high heat until shimmering but not smoking.
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4
Brown roast thoroughly on all sides, reducing heat if fat begins to smoke, 8- 10 minutes.
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5
Transfer roast to a large plate; set aside.
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6
Reduce heat to medium; add onion, carrot, and celery to pot and cook, stirring occasionally, until beginning to brown, 6- 8 minutes.
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7
Add garlic and sugar; cook until fragrant, about 30 seconds.
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8
Add chicken and beef broths and thyme, scraping bottom of pan with wooden spoon to loosen browned bits.
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9
Return roast and any accumulated juices to pot; add enough water to come halfway up sides of roast.
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10
Bring liquid to simmer over medium heat, then cover tightly and transfer pot to oven.
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11
Cook, turning roast every 30 minutes until fully tender and meat fork slips in and out of meat very easily (3 1/2- 4 hours).
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12
Transfer roast to carving board, tent with foil to keep warm.
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13
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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14
Boil over high heat until reduced to about 1 1/2 cups, about 8 minutes.
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15
Add red wine and reduce again to 1 1/2 cups, about 2 minutes.
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16
Season to taste with salt and pepper.
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17
Cut meat into 1/2 inch slices, or pull apart in pieces; transfer meat to warmed serving platter and pour about 1/2 cup sauce over meat.
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18
Serve, passing remaining sauce.
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19
Note: Can add small red potatoes and sliced carrots and/or parsnips about 45 minutes before roast is finished.
