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Pot Roast with Turnips and Carrots


Pot Roast with Turnips and Carrots Recipe

Ingredients:
  • For Browning Meat
  • 3 to 4 pounds chuck roast, tied
  • Coarse salt and freshly ground pepper
  • Olive oil
  • For Aromatics
  • 1 tablespoon olive oil
  • 1 large onion, peeled and thinly sliced (1 1/2 cups)
  • 1 medium carrot, peeled and coarsely chopped (3/4 cup)
  • 1 rib celery, coarsely chopped (3/4 cup)
  • 2 garlic cloves, peeled and thinly sliced
  • 1 dried bay leaf
  • 1/4 teaspoon whole black peppercorns
  • 3 sprigs fresh thyme
  • For Braising Meat
  • 1 tablespoon all-purpose flour, plus more if needed
  • 2 tablespoons red-wine vinegar, plus more if needed
  • 1 1/4 cups water
  • For Garnish Vegetables
  • 3/4 pounds turnips, about 3, peeled and cut into 1 1/2-inch wedges
  • 3/4 pound small new potatoes
  • 3/4 pound carrots, 4 to 5 medium, peeled and cut into 3-inch lengths. Halve thick ends lengthwise, then cut into 3-inch lengths
Directions:
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