Pot Roast with Roasted Vegetables

Deselect All

Pot Roast:

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

Roasted Vegetables:

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