Root Vegetable Pot Roast

Name: Root Vegetable Pot Roast
Ingredients: 1 tablespoon olive oil; 1 boneless beef chuck roast (3 lb); 3/4 teaspoon salt; 1/4 teaspoon freshly ground pepper; 2 cups chopped onions; 1 3/4 cups Progresso™ beef-flavored broth (from 32-oz carton); 1 cup dry red wine; 1/4 cup tomato paste; 4 cloves garlic, finely chopped; 2 teaspoons chopped fresh thyme leaves; 1 1/4 lb rutabaga, peeled, cut into 1-inch cubes; 1/2 lb parsnips, peeled, cut into 2-inch pieces; 1/2 lb turnips, peeled, cut into 1-inch pieces; 1/2 lb carrots, cut into 2-inch pieces