Beef Pot Roast with Turnip Greens
INGREDIENTS
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3.4 ounces all-purpose flour (about 3/4 cup)
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1 (3-pound) boneless chuck roast, trimmed
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1 teaspoon kosher salt
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1/2 teaspoon freshly ground black pepper
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1 tablespoon olive oil
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1 pound fresh turnip greens, trimmed and coarsely chopped
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3 cups (2-inch) diagonally cut parsnips (about 1 pound)
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3 cups cubed peeled Yukon gold potatoes (about 1 pound)
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2 cups cipollini onions, peeled and quartered
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2 tablespoons tomato paste
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1 cup dry red wine
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1 (14-ounce) can fat-free, lower-sodium beef broth
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1 tablespoon black peppercorns
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4 thyme sprigs
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3 garlic cloves, crushed
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2 bay leaves
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1 bunch fresh flat-leaf parsley
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Thyme sprigs (optional)
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