Pot Roast with Roasted Vegetables
INGREDIENTS
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1 (3 to 4-pound) beef chuck roast
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Kosher salt and freshly ground black pepper to taste
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1 tablespoon all-purpose flour
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3 tablespoons vegetable oil
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5 cloves garlic, smashed
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1 large onion, sliced
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1 (15-ounce) can whole tomatoes, in juice
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1/2 cup red wine
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2 cups beef broth, homemade or made from beef bouillon (2 bouillon cubes and 2 cups hot water) not canned
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3 sprigs fresh thyme, or 2 teaspoons dried
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2 bay leaves
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1 tablespoon cornstarch, mixed with 2 tablespoons water, optional
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1/3 cup coarsely chopped fresh flat-leaf parsley, optional
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2 medium red onions, peeled and quartered, or 6 shallots, peeled and halved
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3 carrot carrots, peeled and cut into 2-inch chunks
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2 medium parsnips, peeled, cut into 1/2-inch coins
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1 medium turnip, peeled and cut into 8 wedges or 1 medium celery root, peeled and cut into 8 large chunks or both
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About 5 tablespoons olive oil
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Kosher salt and freshly ground black pepper
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