Preheat oven to 350 degrees Fahrenheit.

In a skillet, heat oil over high heat. Season the roast with salt and pepper to taste and sear until golden brown on all sides, one to two minutes per side. Transfer to a deep 9×13-inch pan.

To the skillet, add wine, stock, sugar, and salt and pepper to taste. Deglaze the skillet: Cook stock mixture for three minutes, scraping any brown bits off the bottom and sides of the skillet and mixing them back into the stock.

Returning to the 9×13-inch pan, place carrots, celery, parsley roots, onions, and garlic all around the meat. Pour stock mixture over the top.

Bake three to four hours or until soft, turning over the roast after one and 1/2 to two hours.

Carefully remove one cup vegetables and 1/2 cup stock from the pan. Purée in a blender (or with an immersion blender) to make a sauce. Freeze sauce separately. When you’re ready to serve, pour over the meat.