Pot Roast With Caramelized Onion Sauce & Roasted Winter Vegetables

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5 tablespoons olive oil

1 three-pound tri- tip or bottom round of beef

Kosher salt and freshly ground pepper

4 onions, sliced

1 teaspoon sugar

2 celery stalks, sliced

2 carrots, sliced

8 garlic cloves, sliced

2 cups dry red wine (preferably Syrah)

4 cups beef stock

2 (14 1/2-ounce) cans diced peeled tomatoes with juices

2 bay leaves

1 teaspoon dried marjoram

1 teaspoon dried oregano

1 teaspoon fennel seeds

2 carrots, cut into 3 x 1/2-inch sticks

2 parsnips, cut into 3 x 1/2-inch sticks

18 small red- skinned potatoes

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