Red Wine And Rosemary Pot Roast

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1 boneless pot roast , about 3 lb/1.5 kg (such as top blade)

3/4 tsp each of salt and pepper

2 tbsp vegetable oil

3 minced cloves of garlic

4 onions , quartered

1 cup beef stock

1 cup tomato juice

1 cup dry red wine

2 tsp crumbled dried rosemary

8 small red potatoes

8 carrots

2 large parsnips , cut in chunks

1 acorn squash , cut in wedges (or 2 cups/500ml whole pattypan squash)

3 tbsp all-purpose flour

2 tbsp chopped fresh parsley

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