Apple Orchard Pot Roast

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1 (3-pound) boneless beef bottom round roast

2 teaspoons vegetable oil

1 1/2 cups apple juice

1 cup dry white wine

1/2 cup orange juice

1/2 teaspoon salt

6 garlic cloves, peeled

6 whole cloves

2 (1 x 3-inch) orange rind strips

1 (3-inch) cinnamon stick

8 turnips (about 1 pound), peeled

6 carrots (about 3/4 pound), peeled and cut into thirds

4 parsnips (about 3/4 pound), peeled and cut into thirds

2 peeled baking potatoes (about 1 pound), halved and quartered

1 peeled sweet potato (about 1 pound), halved and quartered

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