Beef Pot Roast With Turnip Greens

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3/4 cup all-purpose flour

1 (3-pound) boneless chuck roast, trimmed

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 tablespoon olive oil

1 pound fresh turnip greens, trimmed and coarsely chopped

3 cups (2-inch) diagonally cut parsnips (about 1 pound)

3 cups cubed peeled Yukon gold potatoes (about 1 pound)

2 cups cipollini onions, peeled and quartered

2 tablespoons tomato paste

1 cup dry red wine

1 (14-ounce) can fat-free, lower-sodium beef broth

1 tablespoon black peppercorns

4 thyme sprigs

3 garlic cloves, crushed

2 bay leaves

1 bunch fresh flat-leaf parsley

Fresh thyme sprigs (optional)

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