RED WINE BRASATO WITH GLAZED ROOT VEGETABLES

Steps:

• Preheat the oven to 300 degrees. Simmer the wine in a large saucepan over medium heat until reduced to 1 cup (for about 30 minutes).
• Meanwhile, heat oil in a large, wide pot over medium heat. Sprinkle the roasts with salt and pepper. Add one roast to the pot and cook until browned on all sides. Transfer to a large plate, and repeat with the second roast.
• Spoon the fat from the pot, then add onion, carrot, celery, and garlic. Sprinkle with salt and pepper. Sauté over medium-high heat until the vegetables begin to brown (about 6 minutes). Add tomato paste, then stir. Add broth, then bring to a boil. Add sage, parsley, bay leaf, and peppercorns. Return the roasts and any juices to the pot, tucking the roasts in so they fit as a single layer. Pour the reduced wine over and ccover.
• Transfer the roasts to the oven and braise for 1 hour 15 minutes. Turn roasts over. Cover, then braise until the roasts are tender (another 1 hour 15 minutes).
• Transfer the roasts to the cutting board, then tent with foil. Strain the braising liquid into a medium saucepan, pressing the solids through a strainer. Spoon the fat from the braising liquid, and keep the liquid warm.
• For the vegetables, melt the butter with the oil in a heavy, large skillet over high heat. Add celery root, turnips, and carrots. Sprinkle with salt and pepper. Sauté until browned in spots (about 8 minutes). Add 1 cup of the braising liquid from the pot roast. Cover, then reduce the heat to medium and simmer until vegetables are tender. Stir occasionally.
• Uncover the vegetables, increase the heat to high, and bring to a boil. Stir in the sugar, then add sage and parsley, then cook until the sauce is reduced to a glaze, stirring often. Season with salt and pepper. Cut roasts into 1/2-inch-thick slices, and serve with vegetables and braising liquid