1. Preheat oven to 300 and adjust oven rack to middle position. 2. Thoroughly pat roast dry with paper towels. 3. Sprinkle generously with salt and pepper. 4. Heat oil in large heavy bottom Dutch oven over medium heat until shimmering, but not smoking. 5. Brown roast on all sides, reducing heat if fat begins to smoke. 6. (8- 10 minutes) Transfer roast to large plate. 7. Add vegetables to Dutch oven and cook, stirring until they are beginning to brown (6- 8 minutes). 8. Add garlic and sugar; cook until fragrant, about 30 seconds. 9. Add chicken broth, beef broth, wine, tomatoes and herbs. 10. Return roast to Dutch oven. 11. The liquid should come up to at least 1/2 of the depth of the roast. 12. If not, add water until it does. 13. Cover tightly and roast in the oven, turning every 30- 45 minutes, until fully tender and fork slips easily in and out of meat, 3 1/2- 4 hours. 14. Transfer roast to carving board, tent with foil to keep warm. 15. Allow liquid in Dutch oven to settle about 5 minutes. 16. Use wide spoon to skim off any fat that rises to the surface. 17. Discard thyme and rosemary sprigs. 18. Add tomato paste and bring to a boil on the stove. 19. Boil about 8 minutes or until slightly thickened. 20. Taste and season with additional salt and pepper if necessary. 21. Meanwhile, using a chef's knife, slice meat into 1/2" thick slices, or if too tender, pull apart into large chunks. 22. Place warm cooked pasta on a large serving platter. 23. Place meat slices in center and ladle sauce over all. 24. Serve hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
