Directions:
- 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.
- 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 to 10 minutes.
- Transfer roast to large plate; set aside.
- Reduce heat to medium; add onion, carrot, and celery to pot and cook, stirring occasionally, until beginning to brown, 6 to 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 with lid; transfer pot to oven.
- Cook, turning roast every 30 minutes, until roast is almost tender (sharp knife should meet little resistance), 3 hours. Do not allow to boil. If this means keeping the lid slightly ajar, then do that.
- Add carrots, red potatoes, and celery to Dutch oven, submerging them in liquid. Continue to cook until vegetables are almost tender, about 40 minutes.
- Transfer roast to carving board; tent with foil to keep warm.
- Using slotted spoon, transfer vegetables to warmed serving bowl or platter.
- Pour juices into gravy separator.
- Melt butter in the bottom of the pan and add flour to make a roux. Stir until nutty brown.
- Add juices (minus fat) back into the pot. Add wine and salt and pepper to taste; simmer over medium high heat, stirring, until gravy reaches desired consistency.
- Using chef’s 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, passing remaining sauce separately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 626.46 Kcal (2623 kJ) | ||
| Calories from fat | 286.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.89g | 49% | |
|---|---|---|---|
| Cholesterol | 151.92mg | 51% | |
| Sodium | 581.6mg | 24% | |
| Potassium | 1853.05mg | 39% | |
| Total Carbs | 35.6g | 12% | |
| Sugars | 10.04g | 40% | |
| Dietary Fiber | 7.43g | 30% | |
| Protein | 48.17g | 96% | |
| Vitamin C | 23.6mg | 39% | |
| Vitamin A | 1.2mg | 41% | |
| Iron | 5.7mg | 32% | |
| Calcium | 128.7mg | 13% | |
| Amount Per 100 g | |||
| Calories | 90.76 Kcal (380 kJ) | ||
| Calories from fat | 41.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.62g | 49% | |
|---|---|---|---|
| Cholesterol | 22.01mg | 51% | |
| Sodium | 84.27mg | 24% | |
| Potassium | 268.48mg | 39% | |
| Total Carbs | 5.16g | 12% | |
| Sugars | 1.45g | 40% | |
| Dietary Fiber | 1.08g | 30% | |
| Protein | 6.98g | 96% | |
| Vitamin C | 3.4mg | 39% | |
| Vitamin A | 0.2mg | 41% | |
| Iron | 0.8mg | 32% | |
| Calcium | 18.6mg | 13% | |
* 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.
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