Directions:
- Adjust oven rack to middle position and heat oven to 300°F.
- Thoroughly pat roast dry with paper towels; sprinkle generously with salt and pepper.
- Heat oil in large heavy-bottomed Dutch oven over medium high heat until shimmering but not smoking.
- Brown roast thoroughly on all sides, reducing heat if fat begins to smoke, 8- 10 minutes.
- Transfer roast to a large plate; set aside.
- Reduce heat to medium; add onion, carrot, and celery to pot and cook, stirring occasionally, until beginning to brown, 6- 8 minutes.
- Add garlic and sugar; cook until fragrant, about 30 seconds.
- Add chicken and beef broths and thyme, scraping bottom of pan with wooden spoon to loosen browned bits.
- Return roast and any accumulated juices to pot; add enough water to come halfway up sides of roast.
- Bring liquid to simmer over medium heat, then cover tightly and transfer pot to oven.
- 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).
- Transfer roast to carving board, tent with foil to keep warm.
- Allow liquid in pot to settle about 5 minutes, then use wide spoon to skim fat off surface; discard thyme sprig.
- Boil over high heat until reduced to about 1 1/2 cups, about 8 minutes.
- Add red wine and reduce again to 1 1/2 cups, about 2 minutes.
- Season to taste with salt and pepper.
- 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.
- Serve, passing remaining sauce.
- Note: Can add small red potatoes and sliced carrots and/or parsnips about 45 minutes before roast is finished.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 565.21 Kcal (2366 kJ) | ||
| Calories from fat | 330.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.69g | 56% | |
|---|---|---|---|
| Cholesterol | 177.24mg | 59% | |
| Sodium | 346.26mg | 14% | |
| Potassium | 977.81mg | 21% | |
| Total Carbs | 5.06g | 2% | |
| Sugars | 2.29g | 9% | |
| Dietary Fiber | 0.85g | 3% | |
| Protein | 52.3g | 105% | |
| Vitamin C | 2.4mg | 4% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 5.3mg | 30% | |
| Calcium | 67mg | 7% | |
| Amount Per 100 g | |||
| Calories | 126.28 Kcal (529 kJ) | ||
| Calories from fat | 73.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.2g | 56% | |
|---|---|---|---|
| Cholesterol | 39.6mg | 59% | |
| Sodium | 77.36mg | 14% | |
| Potassium | 218.47mg | 21% | |
| Total Carbs | 1.13g | 2% | |
| Sugars | 0.51g | 9% | |
| Dietary Fiber | 0.19g | 3% | |
| Protein | 11.69g | 105% | |
| Vitamin C | 0.5mg | 4% | |
| Iron | 1.2mg | 30% | |
| Calcium | 15mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
French Influenced Braised Beef Short Ribs
Beef short ribs, Salt and pepper, Vegetable oil and 11 more.. -
Braised Short Ribs with Red Wine Gravy
All-purpose flour, Generous ) ground allspice and 13 more.. -
Braised Pork with Fuyu Persimmon
Boneless pork shoulder , cut into 1 1/2-inch pieces, Salt and 14 more.. -
Pot Roast With Root Vegetables
Roast (about 3 1/2 lbs. boneless chuck-eye ) and 14 more.. -
Pot Roast
Boneless chuck roast, Olive oil, Onion, chopped and 12 more.. -
Slow-Cooker Beef and Barley Soup
Beef chuck roast, boneless, trimmed and cut into 1/2 inch... and 11 more.. -
Beef Barley Soup
Vegetable oil, Onion, chopped, Carrot, chopped and 10 more.. -
The Best (Do-Ahead) Turkey Gravy
Vegetable oil and 10 more.. -
Fish Stock
Onion, Carrots, Celery, Garlic clove, crushed and 5 more.. -
Tomato Bisque(Vegan)
Sea salt and 14 more.. -
Apple Mulligatawny Soup ( Chicken )
Vegetable oil, Chopped onion, Diced carrot, Sliced celery and 10 more.. -
Persian-Style Red Lentil and Tomato Soup
Vegetable oil, Onion, chopped finely and 14 more..
Also Try
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
