Red Wine Brasato with Glazed Root Vegetables

Ingredients

• 1 tablespoon olive oil
• 2 3-pound beef chuck pot roasts
• 3 tablespoons olive oil
• 1 1-pound celery root (celeriac)
• 1 14-ounce can beef broth
• 2 tablespoons fresh parsley
• 2 tablespoons fresh sage
• + 14 more ingredients
• • 1 bay leaf
  • 1 tablespoon tomato paste
  • 1 large onion
  • 1 750-ml bottle hearty red wine (such as Cabernet Sauvignon, Zinfandel, or Syrah)
  • ½ teaspoon whole black peppercorns
  • 2 tablespoons butter
  • 2 teaspoons sugar
  • 1 pound carrots
  • 1 pound turnips
  • 2 large sprigs fresh parsley
  • 2 large sprigs fresh sage
  • 3 garlic cloves
  • 1 large carrot
  • 1 large celery stalk

Adjust rack to lower third of oven. Preheat to 300°F. Simmer wine in large saucepan over medium heat until reduced to 1 cup, about 30 minutes. Meanwhile, heat oil in heavy large wide pot over medium heat. Sprinkle roasts with salt and pepper. Add 1 roast to pot and cook until brown on all sides, ...

View full recipe at Epicurious