Pot Roast with Roasted Vegetables

Ingredients

• 1 (4-pound) beef chuck roast
• Kosher salt and freshly ground black pepper
• 2 tablespoons all-purpose flour
• 3 tablespoons vegetable oil
• 1 large onion, sliced
• 2 carrots, peeled, thinly sliced
• 2 ribs celery, thinly sliced
• 5 cloves garlic, crushed
• 1 (15-ounce) can chopped tomatoes, in juice
• 1/2 cup red wine
• 2 cups beef broth, homemade, or low-sodium, low-fat
• 3 sprigs fresh thyme, or 1 teaspoon dried
• 2 bay leaves
• 1/3 cup coarsely chopped fresh flat-leaf parsley (optional)
• 1 tablespoon red wine vinegar
• 5 carrots, peeled, cut into thirds
• 3 medium turnips, peeled and cut into six wedges
• 2 medium red onions, peeled, cut into six wedges
• 2 medium parsnips, peeled, cut into thirds
• About 5 tablespoons olive oil
• 1 tablespoon chopped fresh thyme leaves
• Kosher salt and freshly ground black pepper

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