Red Wine Brasato with Glazed Root Vegetables

Ingredients

• 1 (1 pound) celery root (celeriac), peeled, cut into 1 inch cubes
• 1 14 ounce can beef broth
• 1 750 ml bottle hearty red wine (such as Cabernet Sauvignon, Zinfandel, or Syrah)
• 1 bay leaf
• 1 heaping tablespoon tomato paste
• 1 large carrot, peeled, coarsely chopped
• 1 large celery stalk, chopped
• 1 large onion, chopped
• 1 pound turnips, peeled, cut into 1 inch cubes
• 1/2 teaspoon whole black peppercorns
• 2 3 pound beef chuck pot roasts
• 2 large sprigs fresh parsley
• 2 large sprigs fresh sage
• 2 tablespoons butter
• 2 teaspoons sugar
• 3 garlic cloves, peeled, smashed
• 3 tablespoons olive oil

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