Red Wine Brasato with Glazed Root Vegetables

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

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