Red Wine Brasato with Glazed Root Vegetables

Name: Red Wine Brasato with Glazed Root Vegetables
Yield: 6 Servings
Ingredients: 1 750-ml bottle hearty red wine (such as Cabernet Sauvignon, Zinfandel, or Syrah); 3 tablespoons olive oil; 2 3-pound beef chuck pot roasts; 1 large onion, chopped; 1 large carrot, peeled, coarsely chopped; 1 large celery stalk, chopped; 3 garlic cloves, peeled, smashed; 1 heaping tablespoon tomato paste; 1 14-ounce can beef broth; 2 large sprigs fresh sage; 2 large sprigs fresh parsley; 1 bay leaf; 1/2 teaspoon whole black peppercorns; 2 tablespoons butter; 1 tablespoon olive oil; 1 1-pound celery root (celeriac), peeled, cut into 1-inch cubes; 1 pound turnips, peeled, cut into 1-inch cubes; 1 pound carrots, peeled, cut into 1-inch cubes; 2 teaspoons sugar; 2 tablespoons chopped fresh sage; 2 tablespoons chopped fresh parsley

By Molly StevensPhotography by Brian Leatart

January 31, 2007

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Recipe notes