Pot Roast With Roasted Vegetables Recipe

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Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

3 sprigs fresh thyme, or 2 teaspoons dried

1 tablespoon all-purpose flour

3 tablespoons vegetable oil

About 5 tablespoons olive oil

1 (3 to 4-pound) beef chuck roast

Kosher salt and freshly ground black pepper

2 cups beef broth, homemade or made from beef bouillon (2 bouillon cubes and 2 cups hot water) not canned

1 (15-ounce) can whole tomatoes, in juice

1/2 cup red wine

1 medium turnip, peeled and cut into 8 wedges or 1 medium celery root, peeled and cut into 8 large chunks or both

2 medium parsnips, peeled, cut into 1/2-inch coins

1 large onion, sliced

2 medium red onions, peeled and quartered, or 6 shallots, peeled and halved

1 tablespoon cornstarch, mixed with 2 tablespoons water, optional

Kosher salt and freshly ground black pepper to taste

3 carrot carrots, peeled and cut into 2-inch chunks

5 cloves garlic, smashed

1/3 cup coarsely chopped fresh flat-leaf parsley, optional

2 bay leaves

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