Red Wine Brasato With Glazed Root Vegetables

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
1352
FAT
307%
CHOL
211%
SOD
46%

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Ingredients for 6 servings

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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