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1
Pre heat oven to 300 degrees.
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2
Season roast with salt and pepper on all sides.
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3
In a large dutch oven heat oil, over a medium high heat, do not allow to smoke.
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4
Brown meat on all sides in dutch oven, this should take about 10 minutes.
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5
If at any time the oil starts to smoke remove from heat, lower the temperature and continue cooking.
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6
Once browned remove meat from pot and place on a deep plate (to catch the juices).
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7
Add vegetables to dutch oven, stirring often, cook until lightly browned and tender.
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8
Add garlic and cook until fragrant, about 1 minute.
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9
Add stock, bring to a boil and stir/scrape until all the brown bits are removed from the bottom of the pan.
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10
Add red wine and sugar. Allow to boil until alcohol smell is gone, put thyme, meat and accumulated juices back in pan.
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11
Add water until liquid comes halfway up sides of the meat.
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12
Bring to a simmer, cover with a large piece of foil and the pan lid (to assure seal).
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13
Place in oven, be sure to turn the meat over every 30 minutes or so.
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14
Cook until fork tender, 2 1/2- 3 1/2 hours (meat needs to remain above 200 degrees F. for 30 minutes).
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15
Remove meat from pan onto serving plate, cover with foil.
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16
Place dutch oven back on stove; boil till liquid is reduced to 1 1/2 cups or so (about 15 mins).
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17
Thicken if desired.
